Limoncello Cake Recipe
Lady fingers rolled in Limoncello, layered.
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Ingredients
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Cake Base
Filling and Topping
Method
Preparation of Cake Base
Prepare the Lady Fingers
In a shallow dish, pour the Limoncello. Quickly dip each lady finger into the Limoncello, ensuring they are soaked but not soggy. Lay them flat in a single layer on a serving dish or cake plate.
Layering the Cake
Once you have a layer of lady fingers, set aside to prepare the filling.
Filling Preparation
Mix the Filling
In a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, lemon zest, and vanilla extract. Use an electric mixer on medium speed to blend until smooth and creamy.
Adding Lemon Juice
Juice the fresh lemons and add the lemon juice to the mascarpone mixture. Mix until fully incorporated.
Assembling the Cake
Layer the Filling
Spread a layer of the mascarpone filling over the soaked lady fingers. Repeat the process with another layer of lady fingers soaked in Limoncello followed by more filling. Continue until you have used all lady fingers and filling.
Chill the Cake
Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serving the Cake
Slice and Serve
Before serving, sprinkle some additional lemon zest on top for garnish. Slice the cake into portions and serve chilled.