Limoncello Mascarpone Cake is a delightful dessert that brings a taste of Italy right to your table. This no-bake cake combines the creamy texture of mascarpone cheese with the zesty flavor of lemons and a hint of Limoncello liqueur. Perfect for any occasion, this cake is as refreshing as it is easy to make!
Why Make This Recipe
If you love the bright taste of lemons and creamy desserts, this cake is for you! It’s simple to prepare and requires no baking, making it ideal for warm weather or for a quick dessert. The combination of rich mascarpone and tangy lemon creates a balance that will impress your family and friends. Plus, this cake can be made in advance, giving you more time to enjoy your gathering.
How to Make Limoncello Mascarpone Cake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 16 oz mascarpone cheese, softened to room temperature
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Zest and juice of 2 large lemons
- 3 tablespoons Limoncello liqueur (optional)
- 1/2 cup heavy cream (for topping)
- 1 tablespoon powdered sugar (for topping)
- Lemon slices or zest (for garnish)
Directions:
Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes to set.
Prepare the Filling: In a large bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Gradually add heavy cream and continue beating until thick and fluffy. Mix in Limoncello (or lemon syrup if avoiding alcohol).
Assemble the Cake: Spread the mascarpone filling evenly over the chilled crust. Smooth the top with a spatula. Chill in the refrigerator for at least 4 hours or overnight to set.
Make the Topping: Whip the heavy cream with powdered sugar to stiff peaks. Spread or pipe over the set filling.
Garnish and Serve: Decorate with lemon slices or zest for a bright finish. Slice and serve cold.
How to Serve Limoncello Mascarpone Cake
Serve this cake cold, right from the refrigerator. It’s perfect for summer gatherings, birthdays, or any special occasion. Add extra lemon slices or zest on top for a beautiful presentation. Pair it with coffee or tea for a delightful end to your meal.
How to Store Limoncello Mascarpone Cake
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days. The longer it sits, the more the flavors will blend together, making every bite even tastier!
Tips to Make Limoncello Mascarpone Cake
- Make sure the mascarpone cheese is at room temperature for easy mixing.
- Use fresh lemons for the best flavor.
- If you want a non-alcoholic version, you can skip the Limoncello and use lemon syrup instead.
- Let the cake sit in the fridge overnight for the best texture and flavor.
Variation
For a different twist, you can add fresh berries to the topping. Strawberries or raspberries go well with the lemon flavor and add a pop of color to the cake!
FAQs
Can I use regular cream cheese instead of mascarpone cheese?
Yes, you can! However, the texture will be different and it may not be as creamy.Can I freeze Limoncello Mascarpone Cake?
Freezing isn’t recommended, as the texture may change. It’s best enjoyed fresh.Is it necessary to use Limoncello?
No, you can leave it out or replace it with additional lemon juice for a non-alcoholic version.
Enjoy making and sharing this delicious Limoncello Mascarpone Cake!
Limoncello Mascarpone Cake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 6 tablespoons 6 tablespoons unsalted butter, melted
- 2 tablespoons 2 tablespoons sugar
For the filling
- 16 oz 16 oz mascarpone cheese, softened to room temperature Make sure it’s at room temperature for easy mixing.
- 1 cup 1 cup heavy cream
- 0.5 cups 1/2 cup powdered sugar
- 2 large Zest and juice of 2 large lemons Use fresh lemons for the best flavor.
- 3 tablespoons 3 tablespoons Limoncello liqueur (optional) Can be replaced with lemon syrup for a non-alcoholic version.
For the topping
- 0.5 cups 1/2 cup heavy cream For topping.
- 1 tablespoon 1 tablespoon powdered sugar For topping.
- to taste units Lemon slices or zest For garnish.
Instructions
Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the fridge for 15 minutes to set.
Prepare the Filling
- In a large bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth.
- Gradually add heavy cream and continue beating until thick and fluffy.
- Mix in Limoncello (or lemon syrup if avoiding alcohol).
Assemble the Cake
- Spread the mascarpone filling evenly over the chilled crust.
- Smooth the top with a spatula.
- Chill in the refrigerator for at least 4 hours or overnight to set.
Make the Topping
- Whip the heavy cream with powdered sugar to stiff peaks.
- Spread or pipe over the set filling.
Garnish and Serve
- Decorate with lemon slices or zest for a bright finish.
- Slice and serve cold.
