Overview

This cake uses thin crêpes and a soft, lemony mascarpone cream. It looks like a small layer cake. It tastes bright and smooth. If you like rich cream cakes, try the gingerbread cake with mascarpone for a warm spice version.

why make this recipe

You make this cake when you want a light, pretty dessert that still feels special. You can make the crêpes ahead and fill the cake the day before. This cake fits a small party or a quiet treat. You can also pair it with plain cakes like the almond cake for a full table of sweets.

how to make Mascarpone Limoncello Crepe Cake

Make thin crêpes and a soft mascarpone filling. Stack the crêpes with thin layers of cream. Chill the cake so the layers set. For ideas on mixing cheeses and nuts, see a simple almond and ricotta idea at almond ricotta cake.

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 the mix rest for 30 minutes.
Heat a lightly greased non-stick skillet over medium heat.
Pour about ¼ cup batter into the skillet and swirl to make a thin layer. Cook 1–2 minutes until the edges lift; flip and cook 1 minute more.
Stack each finished crêpe on a plate and repeat to make 15–18 crêpes.
Beat mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and lemon juice until the mix is thick and easy to spread.
Place one crêpe on a serving plate and spread a thin layer of filling.
Continue to layer crêpe then filling, ending with a plain crêpe on top.
Cover the cake gently and refrigerate at least 2 hours, or overnight for cleaner slices.
Garnish with fresh berries and extra lemon zest. Slice with a sharp knife wiped between cuts.

how to serve Mascarpone Limoncello Crepe Cake

Serve chilled in thin slices. Add a few fresh berries on the plate for color. For a small fruit treat on the side, try the style of apple crisp mini cheesecakes.

how to store Mascarpone Limoncello Crepe Cake

Keep the cake in the fridge in a covered box or wrap. It will stay good for 2–3 days. For a day snack with coffee, you can look at ideas like the apple crumble coffee cake for a different pairing.

tips to make Mascarpone Limoncello Crepe Cake

Rest the batter so the crêpes cook thin and even.
Use a good non-stick pan and low to medium heat.
Beat the filling until it holds soft peaks but does not break.
Spread a thin, even layer of filling on each crêpe. Too much filling makes the cake hard to slice.
Chill the cake well before you cut it for neat slices.

variation (if any)

Leave out the limoncello for a child-friendly cake. Use a little extra lemon juice or vanilla.
Add thin layers of jam or lemon curd between some crepes for a fruit note.
Use orange zest and a dash of orange liqueur for an orange version.
Add a thin layer of toasted nuts if you like a bit of crunch.

FAQs (minimum three FAQ)

Q: Can I make the crêpes ahead?
A: Yes. You can make them a day ahead and keep them in the fridge wrapped in plastic.

Q: Can I use another cheese instead of mascarpone?
A: You can mix mascarpone with a small amount of cream cheese, but mascarpone gives the best texture.

Q: How many slices does the cake give?
A: You can get 8–10 thin slices or more if you cut small pieces.

Q: Can I freeze the cake?
A: I do not recommend freezing. The cream can change texture when frozen and thawed.

Q: How strong will the limoncello taste be?
A: The taste is light. The limoncello gives a lemon note and a little warmth. Adjust the amount to your taste.