This Limoncello Cake is a light, elegant no-bake dessert layered with soft Sardinian ladyfingers, a velvety mascarpone mousse, and a tangy homemade lemon curd. Infused with the bright, citrusy flavor of Italian limoncello, it’s the perfect dessert for summer dinners, holiday gatherings, or any occasion that calls for a refreshing and creamy sweet. Every bite delivers a burst of lemon flavor balanced by the smoothness of whipped cream and mascarpone.
What Is a Limoncello Cake?
Limoncello cake is an Italian-inspired dessert that features sponge cookies soaked in limoncello, layered with a rich mascarpone cream and topped with lemon curd. Think of it as a sunny, citrus-forward version of a tiramisu. It’s made without baking and comes together easily with a few quality ingredients. The result is a chilled, sliceable cake that’s sweet, tart, creamy, and truly
Why Everyone Will Love This Recipe
- A refreshing twist on tiramisu-style layered cakes
- Rich, tangy lemon curd made from scratch
- Light and airy mascarpone mousse
- Made with limoncello-soaked ladyfingers
- No baking required, perfect for warm weather
Pro Tips for Success
- Use Sardinian ladyfingers (savoiardi sardi) for the most authentic texture
- Don’t oversoak the cookies in limoncello — a quick dip is enough
- Chill the lemon curd well so it sets beautifully on top
- Semi-whip the cream before folding for a lighter mousse
- Optional: add a touch of limoncello to the mousse for extra flavor
Frequently Asked Questions
Can I make it ahead of time?
Yes! Prepare the cake the night before and chill for at least 4–6 hours, or overnight.
What can I use instead of Sardinian ladyfingers?
You can use regular ladyfingers or sponge cake slices.
Is this cake safe for kids?
If serving to children, use a limoncello-flavored syrup without alcohol.
How long does it last?
It will keep in the fridge for up to 3 days when covered well.
Can I freeze it?
Yes, freeze slices individually and thaw in the fridge before serving.
How to Store
Cover the limoncello cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Serve chilled.
How to Freeze
Wrap individual portions of the cake in plastic wrap and store in a freezer-safe container for up to 1 month. Defrost in the fridge overnight before serving.
Ingredients
How To Make Limoncello Cake
Begin by preparing the lemon curd. In a saucepan, whisk together the eggs, yolks, sugar, lemon juice, and lemon zest. Cook gently over low heat, stirring constantly, until the mixture thickens into a smooth curd. Once ready, strain the lemon curd into a clean container and stir in the diced butter while it’s still warm. Cover with plastic wrap touching the surface and refrigerate until fully cooled.
Begin by preparing the lemon curd. In a saucepan, whisk together the eggs, yolks, sugar, lemon juice, and lemon zest. Cook gently over low heat, stirring constantly, until the mixture thickens into a smooth curd. Once ready, strain the lemon curd into a clean container and stir in the diced butter while it’s still warm. Cover with plastic wrap touching the surface and refrigerate until fully cooled.
Next, make the mascarpone mousse. In a heatproof bowl, whisk the egg yolks with sugar and gently heat the mixture to 80°C (176°F) to pasteurize, whisking constantly. Once heated, beat until light and fluffy. Fold in the mascarpone until smooth, then gently fold in the semi-whipped cream using a spatula with upward motions.
Next, make the mascarpone mousse. In a heatproof bowl, whisk the egg yolks with sugar and gently heat the mixture to 80°C (176°F) to pasteurize, whisking constantly. Once heated, beat until light and fluffy. Fold in the mascarpone until smooth, then gently fold in the semi-whipped cream using a spatula with upward motions.
To assemble the cake, quickly dip each Sardinian ladyfinger in limoncello and arrange a single layer in the base of your serving dish. Spread half of the mascarpone mousse on top. Repeat the layering once more, ending with the remaining mousse.
Top the dessert with the chilled lemon curd and smooth the surface. Sprinkle with fresh lemon zest and refrigerate for at least 4 hours, or overnight, before serving.
To assemble the cake, quickly dip each Sardinian ladyfinger in limoncello and arrange a single layer in the base of your serving dish. Spread half of the mascarpone mousse on top. Repeat the layering once more, ending with the remaining mousse.
Serve and enjoy!
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