Limoncello Mascarpone Cake
A delightful no-bake dessert that combines creamy mascarpone cheese with the zesty flavor of lemons and Limoncello liqueur, perfect for any occasion.
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.
Notes
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!