Mascarpone is a soft Italian cream cheese. The Limoncello cake with mascarpone frosting was a slice of light, lemony heaven, the kind of flavor that conjurs an Italian springtime.

Made with Limoncello lemon curd, sweet ladyfingers, and creamy mascarpone cream between each layer, it will surely leave an impression. Serve it after your favorite pasta for a well-rounded Italian ...

GLUTEN-FREE LIMONCELLO ICEBOX CAKE 2 cups heavy cream 8 ounces mascarpone cheese ½ cup powdered sugar ¼ cup limoncello 1 teaspoon pure vanilla extract 2 (6.3-ounce) boxes gluten-free vanilla ...

2 large eggs, room temperature 1/4 cup unsalted butter, room temperature Place milk in a small bowl. Sprinkle the gelatin over the milk and let stand for 5 minutes to soften gelatin. Pour milk ...

For simple yet sublime dishes, pour chilled limoncello over fresh fruit, gelato or pound cake. Whisk it into ricotta or mascarpone cheese and serve it alongside grilled fruit or rustic cakes.

3/4 milk 1 tsp vanilla extract 1/4 cup limoncello 7 large eggs 1/2 culture granulated sugar 2 quarts cubed stale bread 1/4 cup granulated sugar and 1/4 cup limoncello for sauce Place cubed bread ...

Add the limoncello and keep whisking for a few more minutes, then add the mascarpone and beat until smooth and shiny. Cover with cling film and allow to chill in the fridge for about 30 minutes. 3.

Cut the cake into six slices, then spread each slice with lemon curd and make 3 'sandwiches'. Slice each pair into quarters, then place in a 2-litre glass bowl. Drizzle the cake with limoncello.

6. In a large bowl whip together your mascarpone, double cream, icing sugar and Limoncello until firm peaks form but don’t over beat. It usually comes together in 5 minutes.