Easy Lemon Mascarpone Layer Cake

Products Used



    1. Make Lemon Syrup: Combine sugar and water in a small saucepan over medium low heat, stirring occasionally, until sugar has completely dissolved.  Remove from heat and cool completely.  Add lemon juice.  Refrigerate until needed.
    2. Make Mascarpone Frosting: Whip cream to soft peaks then add confectioners sugar a little at a time until stiff peaks form. Refrigerate. Place mascarpone and lemon curd in a bowl and stir until well combined.
    3. Carefully fold in the whipped cream until mixture is uniform.  Do not overmix. Keep chilled until needed.
    4. In a springform pan, layer lady fingers in bottom, then brush heavily with lemon syrup.  Top with a layer of mascarpone frosting.  Repeat with another layer of lady fingers and lemon syrup.  Finally top with a thick layer of remaining frosting.  Garnish with white chocolate curls, if desired.  Chill thoroughly before slicing.
    Imperial Sugar Insight


    1. If you can’t find mascarpone, you can substitute cream cheese. Just add an additional tablespoon of powdered sugar.
    2. Store-bought lady fingers and lemon curd can be used if in a hurry.

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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