How To Make A No-Bake Limoncello Mascarpone Cake For Easy Weekend Celebrations

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] 200g (7 oz) graham crackers or digestive biscuits 100g (½ cup) unsalted butter 250g (1 cup) mascarpone cheese 200ml (¾ cup) heavy cream 100g (½ cup) powdered sugar ¼ cup limoncello liqueur or lemon juice Zest of 2 lemons 1 tsp vanilla extract Fresh lemon slices or zest

Make the Base

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Mix crumbled biscuits with melted butter. Press this mixture evenly into the base of a springform pan and chill for 15 minutes.

Prepare the Filling

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Beat mascarpone cheese, powdered sugar, and vanilla extracts until smooth and fold in whipped cream, limoncello and lemon zest.

Assemble the Cake

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Spread mascarpone mixture evenly on the chilled base and smooth the top. Cover and refrigerate for 4 hours or overnight.

Garnish and Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Decorate the cake with lemon slices, edible flowers and lemon zest then serve chilled.