7. Prepare the Limoncello Mascarpone Cream:
In a mixing bowl, whisk together the mascarpone cheese, heavy cream, Limoncello, powdered sugar, lemon zest, and vanilla extract. Start at a low speed and gradually increase to medium-high until the mixture becomes smooth and thick, forming soft peaks.
Adjust the sweetness with more powdered sugar or Limoncello if desired.
8. Assemble the Cake:
Once the cake has cooled completely, spread a generous amount of the Limoncello mascarpone cream over the top of the cake.
Garnish with chopped pistachios, fresh lemon zest, and a few fresh mint leaves for a beautiful presentation.
9. Serve:
Slice and serve the cake chilled or at room temperature. The combination of the nutty pistachio and polenta cake with the refreshing Limoncello mascarpone cream is sure to be a hit.
Sautéed cabbage and eggs
Tried this out twice and it was a hit on both occasions! Eager to make it once more.
This is known as “Party Shrimp” and I know everyone’s having a great time because it’s always out
Same recipe, same awesomeness, 5 years later
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