Limoncello Mousse Cake Recipe
lemon infused mascarpone mousse, limoncello soaked poundcake, lemon curd topping
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Gelatin
In a small bowl, combine the cold water and gelatin powder. Let it sit for about 5 minutes to bloom.
- 2
Make the Mousse
In a large mixing bowl, beat the mascarpone cheese until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until well combined.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined.
- 4
Incorporate the Gelatin
Melt the bloomed gelatin in the microwave for about 10 seconds or until fully dissolved. Allow it to cool slightly before folding it into the mascarpone mousse mixture.
- 5
Prepare the Pound Cake
Slice the pound cake into 1-inch thick slices. In a shallow dish, pour the limoncello over the slices to soak for about 10 minutes.
- 6
Layer the Cake and Mousse
In a serving dish or individual glasses, layer the limoncello-soaked pound cake slices at the bottom, followed by a layer of the mascarpone mousse. Repeat the layers until all ingredients are used, finishing with mousse on top.
- 7
Chill the Cake
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set.
- 8
Serve with Lemon Curd
Before serving, top the mousse with lemon curd and garnish with additional lemon zest if desired. Enjoy your Limoncello Mousse Cake!