Limoncello Mascarpone Trifle

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9Made this recipe

Serves: 4-5

Prep Time: 20 minutes

Ingredients for Cake

5 cups of pound cake, cut into cubes (can be store bought)

2 cups raspberries

1 sprig of mint (optional)

1 teaspoon lemon zest (optional)

Ingredients for Limoncello Mascarpone

1 1/3 cup heavy whipping cream, chilled

1/2 cup confectioner’s sugar

4 cups Mascarpone Cheese

1/2 cup lemon juice, fresh

4 tablespoon limoncello

1/2 teaspoon vanilla extract

Ingredients for Whipped Cream

1 1/2 cup heavy whipping cream, chilled

1/2 cup powdered sugar

1 teaspoon vanilla extract


01In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined.
02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined.
03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone.
04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone.
05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes.
06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired.
07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.