Ingredients
Cream and Cake Base
- 750 grams (26.5 ounces) mascarpone cheese
- 500 milliliters (2 cups) 33% cream
- 120 milliliters (0.5 cups) limoncello
- Zest of 3 lemons
- 4 tablespoons (59 milliliters) lemon juice
- Powdered sugar to taste
- 400 grams (14.1 ounces) savoiardi biscuits
Syrup
- 120 milliliters (0.5 cups) limoncello
- 720 milliliters (3 cups) water
- 600 grams (21.2 ounces) sugar
Equipment
- Mixing Bowls
You'll need a few different sizes for mixing the cream, cheese, and syrup. Use stainless steel bowls to keep ingredients cool.
- Electric Mixer
An electric mixer will make whipping the cream and blending the ingredients a breeze. Make sure your beaters are clean for the best results.
- Saucepan
A medium-sized saucepan is perfect for preparing the syrup. Make sure it has a heavy bottom to prevent burning.
- Spatula
A silicone spatula is ideal for spreading the cream evenly and ensuring nothing gets left in the bowl.
- Baking Dish
A large flat baking dish will help you assemble and layer the dessert perfectly. Glass or ceramic works best to maintain temperature.
Instructions
Step 1
Step 2
Step 3
Step 4
Servings
Variations
Faq
- Why did my cream mixture turn out too runny?
Make sure your cream and mascarpone cheese are well-chilled before mixing, and don't over-whip as it can cause the mixture to break down.
- Can I use regular sugar instead of powdered sugar for the cream?
Powdered sugar is recommended because it dissolves more easily and helps achieve a smoother texture.
- How long does this dessert need to chill in the fridge?
Let it chill for at least 4 hours to set properly, but overnight is even better for best results.
- What can I use if I don’t have Limoncello?
You can use a simple lemon syrup made from lemon juice and sugar, or a mix of lemon juice and a little extra zest for a non-alcoholic version.
- Can I assemble the dessert in advance?
Absolutely! This dessert is great when made a day ahead, as it allows the flavors to meld together beautifully.
- How can I prevent the biscuits from becoming too soggy?
Dip the Savoiardi biscuits very quickly in the syrup to prevent them from absorbing too much liquid and becoming overly soft.