MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM
Categories Berry Cheese Dessert Bake No-Cook Quick & Easy Blackberry Blueberry Raspberry Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
- Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.
LIMONCELLO CREME CAKE
Lemon heaven for lemon lovers. That's how we'd describe this cool and creamy limoncello cake. Each bite of this cake is bursting with lemon. This is fancy restaurant quality and isn't a dessert that can just be thrown together. There are a lot of steps but it's well worth the effort. The cake is simple and starts with a cake mix...
Provided by Kathleen Hagood
Categories Fruit Desserts
Time 40m
Number Of Ingredients 30
Steps:
- 1. LEMON CURD: (Make Ahead) Roll room temperature lemons to loosen the juice inside. Then zest 7-8 lemons using a fine grater. Cut lemons and use a strainer to strain seeds from juice as you squeeze into a bowl.
- 2. Separate the 8 egg yolks and reserve 3 whites for the cake.
- 3. In the top of a double boiler, mix egg yolks, sugar, the 2/3 cup freshly squeezed lemon juice, and the lemon zest from all of the lemons.
- 4. Bring the double boiler to simmer and keep it there. Simmer and whisk constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.
- 5. Remove from heat and whisk in lemon extract. Add butter.
- 6. Whisk until it dissolves completely.
- 7. For a smooth lemon curd, strain the curd to remove the zest. You can leave it, though. I leave it in because I like the slight chewiness one gets from the zest.
- 8. Once the curd is strained, it's nice and smooth like pudding.
- 9. Pour into a bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in the refrigerator to cool completely. This will be used to make the mascarpone mousse. (My curd makes around 2 cups, and whatever the recipe makes, I use it ALL in the mousse.)
- 10. CAKE: (Can bake the cake a day ahead.) Preheat oven to 350 degrees. Cut parchment paper to fit the bottom of a 10-inch springform pan. Spray cooking spray onto the pan. Place parchment paper in the bottom, and then spray paper too. Dust slightly with some dry cake mix.
- 11. Mix pudding mix and cake mix. Then add 3 egg whites, 2 tablespoons of oil, and 1 1/3 cup of water until the cake mix is moist. Mix 2 minutes (according to package directions).
- 12. Pour into springform pan. Place this into a larger roasting pan in case of leaking.
- 13. Place into the oven for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- 14. Remove from oven and allow to cool slightly before removing springform sides.
- 15. After removing springform sides, place the cake in the freezer for cooling. If baking the night before, I place it into the refrigerator and then place it into the freezer for about 2 hours the morning before I assemble the cake.
- 16. LEMON MASCARPONE MOUSSE: (Should also be made several hours before assembling to help the mousse set up before assembling.) Whip mascarpone until smooth. Continue to beat while adding sugar and lemon extract.
- 17. Check to see that sugar is dissolved. Then continue to beat while adding lemon curd. (If you stop beating while adding these ingredients, the acid of the lemon could curdle the mascarpone.)
- 18. Add limoncello while beating. When it's smooth, chill in the refrigerator. (I do not remove all of the zest caught in the beaters or wire whip. There will still be some in the mousse.)
- 19. LIMONCELLO SOAKING LIQUID: Combine water, sugar, and lemon zest in a saucepan. Cook over medium-low heat, stirring consistently until sugar is completely dissolved. Bring the heat up to medium-high and bring the syrup to a boil.
- 20. Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.
- 21. Stir in the limoncello and the lemon extract. Keep the syrup covered until ready to assemble the cake.
- 22. TO ASSEMBLE THE CAKE: Remove cooled cake from the freezer. Using a bread knife, carefully split layer into two layers, cutting all of the way through. Remove top layer, carefully, to wax paper with the cut side up. Carefully, loosen the bottom of the springform pan from the bottom layer by sliding knife or spatula between parchment paper and pan bottom. Then slide cake onto a cake plate with the cut side up.
- 23. Using a pastry brush or a spoon, put limoncello soaking liquid on each layer. (This is why I use the springform pan and cut the layers instead of using two or three round cake pans. The cut layers really allow the liquid to absorb into the cake.)
- 24. Using half of the mascarpone mousse on the layer of cake on the cake plate, smooth it out, and then place it into the freezer until well set. If you rush this, the mousse will squeeze out when the other layer is placed upon it. Return other layers to the freezer also.
- 25. Carefully, place the top layer onto the frosted bottom layer.
- 26. Spread mousse along the top of the cake. You can frost the sides of the cake if you want, but I do not always do that.
- 27. Grate white chocolate on top of the mascarpone mousse. Chill cake for several hours. It takes a while for the mousse to firm up and it's even better the day after it's assembled.
- 28. GARNISHES: When slicing, you may garnish with fresh mint and a lemon slice. Or, it looks really great garnished with a raspberry and some raspberry sauce.
- 29. NOTE: This can be made alcohol free by omitting the limoncello in the mousse, by increasing the sugar in the soaking liquid, and using lemon juice instead of limoncello.
BERRIES WITH MASCARPONE-LIMONCELLO CREAM
This is a extraordinary romantic breakfast, brunch or dessert recipe using Limoncello. To make your own liqueur, I have posted this recipe: Limoncello (Lemoncello, Limoncella) Recipe #167289. Buon appetito!
Provided by NcMysteryShopper
Categories Breakfast
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl and whip until soft peaks form.
- Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl and toss gently.
- Divide berry mixture among 8 dishes.
- Top with mascarpone cream.
Nutrition Facts : Calories 472.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 30.6, Sodium 25.6, Carbohydrate 99.2, Fiber 5.2, Sugar 31.8, Protein 4.1
LIMONCELLO, RASPBERRY & MASCARPONE MOUSSE
A verrine is a confection, originally from Paris, made by artfully layering ingredients in a small glass, and may be either savory or sweet. Very chic and trendy--this one is served in a shot-glass! Use the larger 2.5 to 3 ounce shotglasses, or use ramekins. Makes about 8 Verrines.
Provided by BecR2400
Categories Dessert
Time 15m
Yield 8 Verrines, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain raspberries, gently pat dry and set aside.
- In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined.
- In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well.
- In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired).
- Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena.
- Chill until serving time.
MASCARPONE MOUSSE
Make and share this Mascarpone Mousse recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small chilled metal bowl whisk heavy cream in a figure eight motion. Just as soft peaks are forming, add the granulated sugar gradually. Continue whipping the cream until stiff peaks form.
- Cover the bowl and chill in an ice bath. Combine room temperature mascarpone and cream cheese with a rubber scraper. Add vanilla and powdered sugar. When cheese mixture reaches a smooth consistency, set aside, keeping the mixture at room temperature. Just before serving , lightly fold whipped cream into the cheese mixture.
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