Skip to content
Pistachio Limoncello Mascarpone Cake with Espresso Infusion sounds like an indulgent and flavorful dessert, perfect for special occasions! Combining pistachio, limoncello, mascarpone, and espresso creates a rich, complex flavor profile. Here’s how to make it:
Pistachio Limoncello Mascarpone Cake with Espresso Infusion
Ingredients:
For the Pistachio Cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios (or pistachio meal)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup limoncello (plus extra for soaking)
- 1/2 cup whole milk or heavy cream
- Zest of 1 lemon
For the Espresso Infusion:
- 1/2 cup brewed espresso, cooled
- 1/4 cup sugar (optional, for sweetness)
For the Mascarpone Frosting:
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup limoncello
- 1 tsp vanilla extract
For Garnish:
- Crushed pistachios
- Lemon zest or lemon slices
- Cocoa powder (optional)
Instructions:
1. Make the Pistachio Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- In a bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk (or cream) and 1/4 cup of limoncello. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
2. Prepare the Espresso Infusion:
- In a small bowl or cup, combine the cooled brewed espresso with 1/4 cup of sugar (if desired) and stir until the sugar is dissolved. Set aside.
3. Make the Mascarpone Frosting:
- In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined. Add the 1/4 cup of limoncello and vanilla extract and mix until smooth and fluffy.
4. Assemble the Cake:
- Once the cakes have cooled completely, slice each cake in half horizontally to create four layers.
- Place the first cake layer on a serving platter or cake stand. Using a pastry brush, gently soak it with a few tablespoons of the espresso infusion.
- Spread a layer of mascarpone frosting over the soaked cake.
- Repeat this process with the remaining layers of cake, espresso infusion, and mascarpone frosting.
- Finish by spreading the remaining frosting evenly over the top and sides of the cake.
5. Garnish and Serve:
- Garnish the cake with crushed pistachios, extra lemon zest or lemon slices, and a dusting of cocoa powder, if desired.
- Allow the cake to chill in the fridge for at least 1 hour before serving to let the flavors meld together.
- Slice and enjoy the layers of pistachio, limoncello, espresso, and mascarpone goodness!
Tips:
- Pistachios: If you can find unsalted roasted pistachios, they will work great. You can also buy pistachio meal to save time or grind the pistachios yourself.
- Make-Ahead: The cake layers and frosting can be made ahead of time and refrigerated. Just assemble the cake before serving for the best texture.
- Espresso Alternative: If you prefer a less intense coffee flavor, you can replace the espresso with brewed coffee or even a flavored syrup for a different twist.
This Pistachio Limoncello Mascarpone Cake with Espresso Infusion will surely impress with its combination of rich, nutty, citrusy, and coffee flavors. Let me know how it turns out, or if you’d like more tips for this cake! 🍰
