limoncello dessert

This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

salt

unsalted butter, softened

sugar

eggs

vanilla extract

milk

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

water

For Garnish (optional):Powdered sugar

lemon

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream.

Limoncello Tiramisu

limoncello

lemon juice

crisp ladyfinger cookies (about two 7 oz packages)

mascarpone cheese (chilled)

oz lemon curd

heavy whipping cream

lemon zested

In a small saucepan, combine the water and sugar and stir over medium-high heat until the sugar is dissolved. Remove from the heat and stir in the limoncello and lemon juice. Pour the syrup into a shallow bowl and set aside to cool slightly.

Limoncello Syrup

In a large bowl or the bowl of a stand mixer, mix the mascarpone cheese on medium-low speed until it&#039;s loosened up, about 30 seconds.

Add the lemon curd and mix until combined. Add the limoncello and the lemon juice and mix until combined. Be careful not to overbeat the mascarpone. Set aside.

In a separate large bowl or bowl of a stand mixer, beat the heavy whipping cream and sugar until stiff peaks form.

Take about 1/3 of the whipped cream and stir it into the mascarpone mixture. Carefully fold in the rest of the whipped cream until combined.

With one ladyfinger at a time, dip into the syrup on one side for about 2 seconds and then the other side for about 2 seconds. You don&#039;t want to overly saturate the ladyfingers or the tiramisu will be too soggy. The cookie should still have a slight crispness to it after dipping.

Arrange each ladyfinger in a 9x13 pan, all facing the same direction in a single layer. Cut ladyfingers to fit as needed.

Spread half of the mascarpone cream over the first layer of ladyfingers and smooth the top. Dip the remaining ladyfingers, one at a time, and arrange them in the same way over the cream. Spread the remaining mascarpone cream over the top layer of ladyfingers and smooth the top.

Cover the dish with plastic wrap or foil and let refrigerate at least 4 hours but preferably overnight. Top with additional whipped cream (if desired) just before serving.

Tiramisu

Beat the heavy cream and 2-3 tablespoons of powdered sugar (depending on the level of sweetness you want) in a large bowl until stiff peaks form.

Place the whipped cream into a ziplock with one corner snipped off or into a pastry bag fit with a round tip. Pipe dollops of whipped cream in rows over the tiramisu. Sprinkle with lemon zest.

Optional Topping

Decadent easy impressive will  definitely be making this again …
Great refreshing taste .
What a good Christmas dessert .love you can make days ahead .
Thank you .

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Top 2 limoncello dessert recipes from across the web

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The most viewed limoncello dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine