John Myers
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Valentine’s Heart with Mascarpone and Limoncello Cream
The perfect valentine’s heart with mascarpone and limoncello cream recipe with a picture and simple step-by-step instructions.
Mascarpone cream
- 250 g Mascarpone
- 10 ml Limoncello
- 1 Pc. Lemon
- 150 ml Cream
- 1 packet Vanilla sugar
Mascarpone cream
- Mix the mascarpone with the grated zest of a lemon, the limoncello and, if desired, the powdered sugar until creamy. Whip the cream with the vanilla sugar until stiff and carefully fold it into the mascarpone mixture.
- Bake the sponge cake in a heart shape and allow to cool. Decorate the mascarpone and limoncello cream on the biscuit.
TIP
- The cream can be kept in the refrigerator for 2-3 days and tastes delicious. You can certainly use orange juice and peel instead of lemons and also a suitable liqueur (can also be left out).
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