No-bake Mascarpone and Limoncello Cream, a delicious cream perfect for filling (you’ll soon find it starring in my white chocolate stuffed dates) or enjoying by the spoonful, with a light limoncello aftertaste, so probably NOT suitable for the little ones.
Perfect for your New Year’s desserts.
If you decide to make it for the whole family, replace the limoncello with the same amount of orange juice.
It’s an egg-free cream that you can prepare with few ingredients.
My advice is to use powdered sugar instead of regular sugar to achieve a smoother and less gritty final result.
Below, I’m leaving you some easy and tasty creams to prepare for filling your favorite desserts.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 45 Minutes
- Preparation time: 10 Minutes
- Portions: 1 bowl
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 8.8 oz mascarpone
- 2 tbsp limoncello
- 0.7 oz powdered sugar
- 0.25 cup milk
- lemon zest
Tools
- 1 Electric Whisk
- 2 Tablespoons
- 1 Bowl
- 1 Grater
Steps
To make the No-bake Mascarpone and Limoncello Cream, first, in a bowl, beat the mascarpone together with the powdered sugar and two tablespoons of limoncello using an electric whisk.
Then add the 4 tablespoons of milk and continue to beat into a cream, using a spatula at the end to gather all ingredients from the edges and walls of the bowl.
Grate the zest of an organic lemon over the cream and mix again.
Let the cream rest covered until ready to use.
It will last for 2 days in the refrigerator.
