Pistachio Limoncello Mascarpone Cake with Espresso Infusion – A Delightful Indulgence! 🍰☕️

OUSSA

 


This Pistachio Limoncello Mascarpone Cake is a sophisticated dessert that combines the nutty elegance of pistachios, the zesty brightness of limoncello, the velvety richness of mascarpone, and a subtle espresso kick. It’s perfect for special occasions, afternoon tea, or any moment you want to treat yourself to something extraordinary.

Why You’ll Love This Recipe

  • Layered Flavors : Each bite delivers pistachio’s earthiness, limoncello’s citrusy twist, mascarpone’s creaminess, and espresso’s depth.
  • Showstopper Presentation : Stunning green and gold hues with a glossy glaze.
  • Elegant yet Easy : No complicated techniques, just a few steps for a professional look.

Ingredients (Serves 8–10)

For the Pistachio Sponge Cake:

  • 2 cups all-purpose flour (or gluten-free blend)
  • ¼ cup ground pistachios (use a food processor for fine texture)
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 large eggs , separated
  • 1 cup granulated sugar (divided)
  • ½ cup whole milk
  • ¼ cup limoncello (or lemon juice + 1 tbsp vodka for a non-alcoholic version)
  • 2 tbsp unsalted butter , melted

For the Limoncello Mascarpone Filling:

  • 16 oz mascarpone cheese , softened
  • 1 cup powdered sugar
  • 2 tbsp limoncello
  • 2 tbsp lemon zest (from 1 lemon)
  • 1 tsp vanilla extract

For the Espresso Glaze:

  • 1 cup powdered sugar
  • 2 tbsp espresso or strong brewed coffee (cooled)
  • 1–2 tbsp milk (to adjust consistency)
  • 1 tsp limoncello (optional, for extra citrus)
  • ¼ cup chopped pistachios (for garnish)

Step-by-Step Instructions




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