introduction
This Mascarpone Limoncello Crepe Cake shows thin crêpes with a soft, bright filling. The cake looks like a stack of thin pancakes with cream in each layer. It feels light and fresh on the tongue. If you like soft, light cakes, try the almond ricotta cake for more simple ideas.
why make this recipe
You make this cake to share a light, special treat. It fits a small party or a quiet night. You can make it a day ahead to let the flavors meld. The lemon and Limoncello give a bright, fresh taste that many will like. For another fruit and cream idea, see the simple blackberry cheesecake.
how to make Mascarpone Limoncello Crepe Cake
You make the crêpes in a thin pan and the filling in a bowl. You stack a crêpe, spread a little filling, and add the next crêpe. Keep the layers thin and even. Work on a flat plate so the cake stays straight. You can use a clean knife that you wipe between cuts for neat slices. For small layer tips, look at the method used in apple crisp mini cheesecakes.
Ingredients :
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- ¼ cup Limoncello liqueur
- Zest of 1 lemon
- Juice of 1 lemon
- Fresh berries (optional)
- Extra lemon zest (optional)
Directions :
Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt until completely smooth; let rest 30 minutes.
Heat a lightly greased non-stick skillet over medium heat.
Pour about ¼ cup batter into skillet, swirl to a thin layer, cook 1–2 minutes until edges lift; flip and cook 1 minute more.
Stack each finished crêpe on a plate; repeat to make 15–18 crêpes.
Beat mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and juice until thick and spreadable.
Place one crêpe on a serving platter; spread a thin layer of filling.
Continue layering crêpe then filling, ending with a plain crêpe on top.
Cover gently and refrigerate at least 2 hours (or overnight for cleaner slices).
Garnish with fresh berries and extra zest; slice with a sharp knife wiped between cuts.
how to serve Mascarpone Limoncello Crepe Cake
Cut the cake with a sharp knife. Wipe the knife between cuts for clean slices. Serve chilled so the filling holds its shape. Add fresh berries or a light dust of powdered sugar on each slice. For a plate with fruit and cake, you can pair it with a rich fruit loaf like the authentic German fruit cake.
how to store Mascarpone Limoncello Crepe Cake
Cover the cake with plastic wrap or a cake dome. Keep it in the fridge for up to 3 days. If you make it a day ahead, the slices will cut neater. Do not leave the cake out at room temp for more than two hours.
tips to make Mascarpone Limoncello Crepe Cake
Make thin crêpes so the cake layers sit flat. Let batter rest to reduce air bubbles. Use cold mascarpone and cold heavy cream so the filling whips up well. Chill the cake before you cut it. If you like a spiced or winter twist, see how mascarpone blends in the gingerbread cake with mascarpone cream cheese frosting for more ideas.
variation (if any)
- Skip the Limoncello for a non-alcohol version and add a bit more lemon juice.
- Swap berries for sliced peaches or thin apple slices.
- Add a thin layer of jam between some layers for a sweet fruit note.
FAQs
Q: Can I make the crêpes the day before?
A: Yes. Stack them with parchment between and cover. Keep in the fridge.
Q: Can I use low-fat cream or cheese?
A: Low-fat items may not whip to the same thickness. The texture may be softer.
Q: How do I get clean slices?
A: Chill the cake well and use a sharp knife. Wipe the knife after each cut.
Q: Can I freeze slices?
A: You can freeze slices for up to one month. Wrap each slice tight and thaw in the fridge.
Q: How strong will the Limoncello taste be?
A: The Limoncello gives a light lemon liqueur note. Add less if you want a gentle taste.
Mascarpone Limoncello Crepe Cake
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light and refreshing cake made with layers of thin crêpes and a soft mascarpone filling flavored with limoncello and lemon juice.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 2 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- ¼ cup Limoncello liqueur
- Zest of 1 lemon
- Juice of 1 lemon
- Fresh berries (optional)
- Extra lemon zest (optional)
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt until completely smooth; let rest for 30 minutes.
- Heat a lightly greased non-stick skillet over medium heat.
- Pour about ¼ cup of the batter into the skillet, swirl to make a thin layer, cook for 1–2 minutes until edges lift; flip and cook 1 minute more.
- Stack each finished crêpe on a plate; repeat to make 15–18 crêpes.
- Beat mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and juice until thick and spreadable.
- Place one crêpe on a serving platter; spread a thin layer of filling.
- Continue layering crêpe then filling, ending with a plain crêpe on top.
- Cover gently and refrigerate for at least 2 hours (or overnight for cleaner slices).
- Garnish with fresh berries and extra zest; slice with a sharp knife wiped between cuts.
Notes
For cleaner slices, chill the cake well before cutting and use a sharp knife wiped between each cut.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Italian
