Sort ingredients
pinchoftaste
QR Code
Listen
Pdf
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
In another bowl, beat mascarpone cheese, powdered sugar, lemon zest, and lemon juice until smooth. Gradually add heavy cream, whisking until fluffy. Fold in Limoncello if using.
Spread the mascarpone mixture evenly over the chilled crust. Cover and refrigerate for at least 4 hours or overnight.
Before serving, whip the remaining heavy cream with powdered sugar until stiff peaks form. Spread or pipe onto the cake.
Garnish with lemon slices or zest and serve cold.