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