Limoncello Mascarpone Cake

Embark on a luxurious journey with this Limoncello Mascarpone Cake recipe, where zesty citrus meets creamy Italian cheese in a sophisticated layered dessert.

Whether it's a special celebration or elegant dinner party, this Limoncello Mascarpone Cake brings restaurant-quality refinement right to your table with its perfect blend of flavors.

Perfect for special occasions or whenever you need an impressive dessert, this recipe captures the essence of Italian pastry. Ready to create the ultimate show-stopping cake? Let's dive into this decadent and utterly rewarding recipe.

Master the Art of Limoncello Mascarpone Cake

This Limoncello Mascarpone Cake isn't just another dessert – it's a perfect fusion of citrus and cream. The combination of tangy limoncello and rich mascarpone creates an unforgettable taste experience.

Here's your guide to creating this spectacular Limoncello Mascarpone Cake, complete with professional tips to ensure your cake turns out perfectly every time.

Serving Suggestions for Limoncello Mascarpone Cake:

• Present on a crystal cake stand
• Garnish with fresh berries
• Add edible flowers
• Serve with espresso
• Pair with additional limoncello

Pro Tips for Perfect Limoncello Cake:

1. Temperature Control: Use room temperature ingredients
2. Syrup Application: Brush layers evenly
3. Filling Strategy: Chill mascarpone mixture before spreading
4. Assembly Method: Use a cake board for stability
5. Decoration Timing: Add fresh garnishes just before serving

Limoncello Mascarpone Cake Recipe:

• Preparation time: 45 minutes
• Baking time: 25 minutes
• Assembly time: 30 minutes
• Servings: 12
• Equipment: Stand mixer, cake pans, pastry brush

Transform your kitchen into an Italian pasticceria with this spectacular Limoncello Mascarpone Cake.

Ingredients:

For the Lemon Cake:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tablespoons lemon zest (from about 2-3 lemons)
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature
• ¼ cup fresh lemon juice

For the Limoncello Syrup:

• ½ cup limoncello liqueur
• ⅓ cup granulated sugar
• 2 tablespoons fresh lemon juice

For the Mascarpone Filling:

• 16 oz mascarpone cheese, room temperature
• 1 ½ cups heavy cream, cold
• 1 cup powdered sugar
• 2 tablespoons limoncello
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

For the Frosting and Garnish:

• 2 cups heavy cream, cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon limoncello
• Fresh lemon slices, for garnish
• Fresh berries, for garnish
• Mint leaves, for garnish
• Candied lemon peel, for garnish (optional)

Directions:

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. Make the cake: In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Stir in lemon zest and vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until combined after each addition.
6. Stir in lemon juice until just incorporated.
7. Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. While cakes are cooling, make the limoncello syrup: In a small saucepan, combine limoncello, sugar, and lemon juice. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool.
10. Make the mascarpone filling: In a large bowl, beat mascarpone cheese until smooth. In a separate bowl, whip heavy cream, powdered sugar, limoncello, and vanilla until stiff peaks form. Gently fold the whipped cream into the mascarpone. Fold in lemon zest.
11. Make the frosting: In a large bowl, whip heavy cream, powdered sugar, vanilla, and limoncello until stiff peaks form.
12. Assemble the cake: Place one cake layer on a serving plate. Brush generously with limoncello syrup. Spread about ⅓ of the mascarpone filling over the cake layer.
13. Repeat with the second cake layer, more syrup, and another ⅓ of the filling.
14. Place the final cake layer on top. Brush with remaining syrup. Spread the remaining mascarpone filling on top of the cake.
15. Frost the sides of the cake with the whipped cream frosting.
16. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
17. Just before serving, garnish with fresh lemon slices, berries, mint leaves, and candied lemon peel if using.

Ready to Indulge!

This Limoncello Mascarpone Cake offers an incredible combination of flavors that will make any occasion special. Each slice delivers the perfect balance of citrus brightness and creamy richness.

Storage Solutions:

• Refrigeration: Keep chilled for up to 3 days
• Room Temperature: Let stand 30 minutes before serving
• Make Ahead: Prepare components 1 day in advance
• Assembly Tip: Final assembly best done day of serving

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