Limoncello Mascarpone Cake

Limoncello Mascarpone Cake is a light, zesty Italian dessert that’s perfect for spring and summer. It typically features layers of soft sponge cake (or ladyfingers) soaked with Limoncello liqueur, filled with a luscious mascarpone cream, and often topped with whipped cream or lemon curd. Here’s a simple yet elegant version you can try at home:

Limoncello Mascarpone Cake Recipe

Ingredients

For the Sponge Cake (or use store-bought sponge/ladyfingers):

• 1 cup all-purpose flour

• 1 tsp baking powder

• 4 large eggs (room temp)

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Limoncello Syrup:

• 1/3 cup water

• 1/3 cup Limoncello liqueur

• 2 tbsp sugar

For the Mascarpone Filling:

• 16 oz (450 g) mascarpone cheese (room temp)

• 1 cup heavy cream (cold)

• 1/2 cup powdered sugar (more to taste)

• Zest of 1 lemon

• 1 tbsp Limoncello (optional for extra kick)

Optional Toppings:

• Lemon curd

• Whipped cream

• Fresh berries

• Lemon zest or candied lemon peel

Instructions

1. Bake the Sponge Cake (if not using store-bought):

1. Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans.

2. Beat eggs and sugar until thick and pale (5–7 minutes). Add vanilla.

3. Gently fold in sifted flour, salt, and baking powder.

4. Pour into pans and bake for 20–25 minutes, or until a toothpick comes out clean.

5. Cool completely before assembling.

2. Make the Limoncello Syrup:

1. In a small saucepan, heat water and sugar until dissolved.

2. Remove from heat and stir in Limoncello. Cool.

3. Prepare Mascarpone Filling:

1. Beat mascarpone until smooth.

2. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.

3. Fold whipped cream into mascarpone gently. Add lemon zest and Limoncello (optional).

4. Assemble the Cake:

1. Slice each cake layer in half horizontally for four thin layers (optional).

2. Brush each layer generously with Limoncello syrup.

3. Spread a layer of mascarpone filling between each.

4. Cover the top and sides with remaining filling or whipped cream.

5. Decorate:

• Top with lemon curd swirls, fresh berries, or a dusting of powdered sugar.

Chill & Serve

• Refrigerate at least 4 hours (overnight is best) to allow flavors to meld.

• Serve cold. Keeps well for 2–3 days in the fridge.