Limoncello Mascarpone Cake 🍰
A light and refreshing dessert for citrus lovers!
📋 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)
📝 Instructions
1. 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.
2. 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).
3. 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.
4. Make the Topping: Whip the heavy cream with powdered sugar to stiff peaks. Spread or pipe over the set filling.
5. Garnish and Serve: Decorate with lemon slices or zest for a bright finish. Slice and serve cold.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours chilling | Kcal: 420 | Servings: 10