Limoncello Tres Leches Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease an 8x8-inch square baking pan and line with parchment paper, leaving a slight overhang for removal.

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and a pinch of salt until evenly combined.

Beat eggs and sugar

In a large bowl, using a hand mixer or stand mixer, beat 4 large eggs with 3 tbs granulated sugar on high speed for 4–5 minutes until pale, thick, and ribbon-like when the beaters are lifted. Beat in 1 tsp vanilla extract.

Fold in dry ingredients and butter

Sift the flour mixture over the whipped eggs in two additions, gently folding with a rubber spatula after each addition to preserve air. Fold in 2 tbs melted cooled unsalted butter just until incorporated.

Bake

Pour batter into the prepared pan and smooth the top. Bake 18–22 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Cool

Allow cake to cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift cake from pan and cool completely on the rack (about 30–40 minutes). Cooling fully helps the cake absorb the soak evenly.

Make the soak

In a medium bowl, whisk together 3 cups whole milk, 14 oz sweetened condensed milk, 12 oz evaporated milk until smooth. Stir in 1 cup limoncello, 1 tbsp fresh lemon zest, and 2 tbsp fresh lemon juice. Taste and adjust lemon/lmoncello balance as desired.

Prepare cake for soaking

Place the cooled cake in the original 8x8 pan or a shallow serving dish that will catch the soak. Using a skewer or fork, poke the surface of the cake evenly about 20–30 times to create channels for the liquid.

Pour soak over cake

Slowly pour the limoncello-milk mixture evenly over the cake, starting at the edges and moving toward the center. Pouring slowly helps the cake absorb without pooling excessively. Cover the cake with plastic wrap and refrigerate at least 4 hours, preferably overnight, until the liquid is mostly absorbed and the cake is cool and custardy.

Chill equipment

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes before whipping to ensure the cream whips properly.

Make mascarpone whipped cream

In the chilled bowl, combine 1 cup cold mascarpone, 1 cup cold heavy cream, 3 tbs powdered sugar, and 1 tsp vanilla extract. Beat on medium-high speed until soft to medium peaks form and the mixture holds shape (about 2–3 minutes). Take care not to overbeat, which can cause the mascarpone to seize.

Top the cake

Remove the soaked cake from the refrigerator. Spread the mascarpone whipped cream evenly over the top with an offset spatula or pipe decoratively. Smooth or create peaks as desired.

Garnish

Sprinkle 1 tsp fresh lemon zest over the top and arrange optional fresh berries (about 1 cup) on the surface or alongside slices. For extra shine, you may brush a light wash of limoncello (about 1–2 tsp) over the berries.

Chill before serving

Return the finished cake to the refrigerator for at least 30 minutes to let the topping set. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.