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A close up shot of a sliced limoncello mascarpone cake showing the airy yellow sponge and thick white cream layers

Limoncello Mascarpone Cake

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5 from 5 reviews

Description

This elegant Italian-inspired dessert features a light-as-air lemon sponge soaked in a zesty limoncello syrup and finished with a velvety mascarpone cream. It is the perfect balance of bright citrus notes and rich, cloud-like texture, making it an ideal choice for sophisticated spring celebrations.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 6 large eggs, separated
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup limoncello liqueur, divided
  • 1/4 cup water
  • 16 ounces mascarpone cheese, chilled
  • 2 cups heavy cream (at least 36% milkfat)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter, lining the bottoms with parchment paper.
  2. Sift the all-purpose flour and baking powder together twice into a medium bowl to ensure the dry ingredients are fully aerated.
  3. In a clean, grease-free bowl, use an electric mixer to beat the egg whites until they reach glossy soft peaks that curl gently.
  4. In a separate vessel, beat the egg yolks and granulated sugar until thick and pale (the ribbon stage), then whisk in the lemon zest, lemon juice, and 2 tablespoons of limoncello.
  5. Gently fold the sifted dry ingredients into the yolk mixture, then lighten with one-third of the egg whites before carefully folding in the remaining whites using a figure-eight motion.
  6. Divide the batter between the pans and bake for 22 to 25 minutes until the tops are golden and spring back; let cool in the pans for 10 minutes before moving to a wire rack.
  7. Make the soaking syrup by simmering the remaining limoncello, water, and 2 tablespoons of sugar in a small saucepan until dissolved, then cool completely.
  8. Whip the chilled mascarpone until smooth, then slowly add the heavy cream, powdered sugar, and vanilla, whisking until thick, stable peaks form.
  9. Brush the cooled cake layers generously with the syrup, stack with a thick layer of mascarpone frosting, and cover the exterior before refrigerating for at least four hours to set.

Notes

To ensure the most successful volume for your genoise-style sponge, make sure your mixing bowl and whisk are completely free of any residual fats before beating the egg whites. Additionally, for the cleanest slices, dip your knife in warm water and wipe it clean between every cut to prevent the mascarpone cream from sticking.

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

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Find it online: https://cakehalf.com/limoncello-mascarpone-cake/