Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans.
Step 2: Make the Sponge Cake
- Whisk dry ingredients : In a bowl, mix flour , ground pistachios , baking powder , and salt .
- Beat egg whites : In a separate bowl, whisk egg whites until foamy. Gradually add ½ cup sugar , beating until stiff peaks form (soft peaks are okay too!).
- Mix yolks with wet ingredients : In another bowl, whisk egg yolks , remaining ½ cup sugar , milk , limoncello , and melted butter until smooth.
- Combine everything : Fold the egg whites into the yolk mixture gently. Add the dry ingredients in two parts, mixing just until combined.
- Bake : Pour batter into pans and bake for 25–30 minutes , until a toothpick comes out clean.
Step 3: Prepare the Mascarpone Filling
- In a mixer, beat mascarpone , powdered sugar , limoncello , lemon zest , and vanilla until light and fluffy.
Step 4: Make the Espresso Glaze
- In a bowl, whisk powdered sugar , espresso , milk , and limoncello (if using) until smooth. Adjust consistency with more milk or powdered sugar.
Step 5: Assemble the Cake
- Level the cakes : Use a knife to trim domed tops for even layers.
- Add filling : Spread a thick layer of mascarpone mixture on the first cake layer. Top with the second layer and spread more filling on top and sides.
- Drizzle glaze : Pour the espresso glaze over the cake, letting it drip down the sides.
- Garnish : Sprinkle chopped pistachios and a few drops of limoncello for shine.
Step 6: Chill & Serve
- Refrigerate for 2–3 hours to set the filling and glaze.
- Slice and serve chilled or at room temperature. Pair with espresso or a lemon spritz!
Pro Tips for Perfection
- Pistachio Prep : Use fresh pistachios for better flavor—roast them lightly before grinding.
- Cake Moisture : Add a splash of espresso to the batter for depth (1–2 tbsp).
- Mascarpone Texture : Let it come to room temperature for easier mixing.
- Glaze Gloss : Add a tiny bit of lemon juice to the glaze for a glossy finish.
Customization Ideas
- Gluten-Free : Use a gluten-free flour blend and ensure pistachios are from a dedicated facility.
- Double Citrus : Add a layer of lemon curd between the cake and filling.
- Espresso Intensity : Use brewed espresso instead of instant for stronger flavor.
- Sparkle : Dust with gold edible glitter for a festive touch.
Nutrition (Per Slice)
- Calories : ~450
- Fat : 30g
- Carbs : 40g
- Protein : 8g
Why It’s a Masterpiece
This cake is a flavor journey —the pistachio sponge offers a delicate nuttiness, the mascarpone filling is luxuriously creamy, and the espresso glaze ties it all together with a bold, coffee finish. It’s Instagram-worthy and sure to impress!
Pro Secrets
- Cake Stability : Add a pinch of salt to the mascarpone filling to balance sweetness.
- Moisture Boost : Infuse limoncello into the cake batter for a subtle citrus punch.
- Garnish : Add a lemon slice or a sprig of mint on top.
Final Touches
- Serve with Coffee : The espresso glaze pairs perfectly with a strong espresso or cappuccino.
- Diet-Friendly : Use reduced-sugar limoncello and swap half the mascarpone with Greek yogurt.
Your New Favorite Dessert! This pistachio-limoncello masterpiece is a celebration of Italian flavors in every bite. Perfect for birthdays, holidays, or simply treating yourself.
Let us know how it turns out—tag us in your photos! 🍋🌰✨
Enjoy responsibly (and with a tall glass of milk if you’re underage 😉)!