by Lizthechef
View
my 73 recipes »
Photo by Lizthechef
Lizthechef's Notes:
Expand2 cups heavy cream Ask a question about this ingredient
12 ounces mascarpone cheese Ask a question about this ingredient
1/2 cup white sugar Ask a question about this ingredient
1/4 cup limoncello liqueur Ask a question about this ingredient
zest of 3 Meyer lemons Ask a question about this ingredient
1 teaspoon Meyer lemon juice Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
16-18 ounces lemon wafer cookies Ask a question about this ingredient
lemon zest curls for garnish Ask a question about this ingredient
Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, lemon zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until firm peaks form.
Ask a question about this stepUse an 8-inch springform pan to assemble the cake. You will be making 4 layers each of cookies and of filling. Begin with a layer of cookies, overlapping to insure a solid base with no spaces between the cookies. Next, add 1/4 of the filling and smooth with an offset spatula.
Ask a question about this stepRepeat the cookie-filling layers 3 more times, finishing with the cream filling on top of the cake. Smooth carefully with a spatula. Cover and refrigerate overnight.
Ask a question about this stepTo serve, run a knife around the sides of the cake and remover sides of the springform pan. Using 2 spatulas, carefully lift the cake off the springform bottom. Place cake on a stand or plate. Garnish with lemon zest curls, cut and serve while still cold.
Ask a question about this stepThis is a great idea for a cake. Brava! I will take your not and add more lemon juice.
I'm definitely upping the lemon juice, although the zest adds a lot of flavor too.
I'm so happy to see this wonderful cake in the contest!! I love the whole idea of it - there are so many wonderful submissions to this contest!
It is quite a contest - wish there were still prizes ;) Thanks, Susan!
I wish I had increased the Meyer lemon juice from 1 teaspoon to 1 tablespoon. I want the cake to taste of lemon.
Having had the privilege to stay in a house with a Meyer lemon tree in the backyard, I want to say how envious I am. And your cake sounds yummy to boot!
You are so welcome..
Sounds great, and how I envy your meyer tree full of fruit! It's a beauty!!
Thanks - I really treasure the tree. My grandmother bought it for me many years ago during her only visit to my house.
What a lovely reminder of your grandmother!
Miranda is an editor at Food52.
I'm lucky enough to also have a Meyer tree full of fruit right now and wow, what a beautiful use for them.