Cream together the mascarpone cheese and lemon curd in a bowl. Whip the chilled whipping cream or heavy cream until almost stiff—about 5 to 6 minutes. Slowly add powdered sugar until completely combined. Fold the cheese and curd mixture into the whipped cream. Once the cakes are cool, remove the limoncello cakes from the pans.
This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It’s light, yet sweet and tart and so darn good! It’ll be your new favorite cake for spring! So today I’m sharing an update on this recipe.
Lemon lovers rejoice! This limoncello cake offers a decadent flavor and texture that's hard to beat. Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream.
Use a light hand or a piping bag to cover the lemon curd with a thick layer of mascarpone frosting. Add another layer of cake followed by another 1/3 of the lemon curd and another thick layer of frosting. Repeat until the four layers of cake are assembled.