There’s a certain joy that comes with creating a dessert that feels both indulgent and remarkably light, and this Lemon Mascarpone Italian Meringue Cake does just that. Picture the airy layers peeking through a golden crust, whispering promises of a refreshing lemon sweetness with every bite. After a day spent navigating the hustle and bustle of life, it’s the perfect way to elevate an ordinary moment into something spectacular.
I remember the first time I whipped up this cake for a family gathering; the sunlight streamed through the kitchen window as I layered the luscious mascarpone and tangy lemon curd. It was like a celebration in itself! The laughter that filled the room was matched only by the delight on everyone’s faces as they dug in.
Ideal for any occasion—from casual brunches to elegant soirées—this cake might look impressive, but trust me, it’s surprisingly simple to prepare. So dust off that apron, and let’s bring a slice of Italy to your table with this stunning and unforgettable dessert!
Why is Lemon Mascarpone Italian Meringue Cake a must-try?
Indulgent flavors: This cake perfectly balances the rich mascarpone with a zesty lemon punch, creating a refreshing taste sensation that lingers on your palate.
Light and airy: The meringue topping adds a delightful cloud-like texture, elevating the entire dessert experience.
Crowd pleaser: Everyone from kids to adults will adore this stunning cake, making it a sure hit at your next gathering!
Easy to make: With simple ingredients and straightforward steps, you can impress your guests without spending all day in the kitchen.
Versatile base: You can easily customize this cake with other flavors or fruits, allowing your creativity to shine.
For even more inspiration, check out our guide on baking the perfect cake.
Lemon Mascarpone Italian Meringue Cake Ingredients
For the Cake Base
- 6 eggs – Create a fluffy texture by ensuring they’re at room temperature before whisking.
- 220 g caster sugar – Fine sugar dissolves quickly, lending sweetness without grit.
- 1 tsp vanilla extract – Adds warmth and depth to the flavor profile.
- 75 g plain flour – Use a light touch when folding to maintain airiness.
- 75 g custard powder – This contributes to a tender crumb with a slight richness.
- 75 g cornflour – Helps to lighten the cake texture further.
- 2 ½ tsp baking powder – Ensure freshness for optimal rise.
For the Lemon Mascarpone Filling
- 250 g mascarpone – The creamy base that creates a luscious filling.
- Rind of 1 lemon, finely grated – Fresh zest offers bright, citrus notes.
- Juice of ½ a lemon – Enhances the tanginess of the filling, balancing the sweetness.
For the Italian Meringue Topping
- 250 g icing sugar – Use to sweeten and stabilize the meringue.
- 2 eggs – These help create a velvety consistency in the meringue.
- 2 egg yolks – Add richness and a silkier texture.
- 165 g caster sugar – Essential for making the meringue light and airy.
- 75 g butter, room temperature, diced – Adds a buttery richness to the meringue.
- Rind and juice of 2 large lemons, finely grated – Intensifies the lemony flavor throughout the cake.
- 4 egg whites – The key to achieving that ethereal meringue.
- 330 g caster sugar – Essential for the perfect, sweet Italian meringue.
- 125 ml water – Helps dissolve the sugar for a smooth meringue syrup.
With all these Lemon Mascarpone Italian Meringue Cake ingredients assembled, you’re one step closer to indulging in this dreamy dessert masterpiece! Just imagine the layers of flavor waiting to be created!
How to Make Lemon Mascarpone Italian Meringue Cake
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Preheat the oven to 180°C (350°F). Prepare three 20 cm round cake tins by greasing and lining the bottoms with parchment paper to prevent sticking.
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Beat the eggs, caster sugar, and vanilla extract in an electric stand mixer on high speed for about 8 minutes until stiff and pale. This step is crucial for a fluffy cake!
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Sift the flour, custard powder, cornflour, and baking powder into a large bowl. Then, gently fold this dry mixture into the whipped egg mixture, being careful not to deflate the eggs.
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Distribute the batter evenly among the three prepared cake tins. Gently tap each tin on the bench to release any trapped air bubbles, ensuring an even bake.
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Bake for 20 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean. Allow the cakes to cool slightly in the tins, then turn them out onto a clean tea towel.
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Cool for about 5 minutes, then carefully remove the tins and peel off the baking paper. Transfer the cakes to a wire rack to cool completely.
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Trim the tops of the cooled cakes to create flat layers. Trim the base of only one cake, which will be the bottom layer on your serving plate.
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Layer the first cake (cut side up) on your serving plate. Spread half of the lemon mascarpone filling evenly on top, followed by 4-5 tablespoons of lemon curd, creating a zesty refreshment.
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Repeat the process with the second cake, adding the remaining lemon mascarpone and lemon curd. Finally, place the last cake on top with the cut side down.
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Create a beautiful meringue top by dolloping Italian meringue over the entire cake with a spatula. Use a kitchen blow-torch to lightly toast the meringue, adding a delightful golden finish.
Optional: Garnish with lemon zest or edible flowers for a stunning presentation!
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Mascarpone Italian Meringue Cake
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Room Temperature Eggs: Ensure your eggs are at room temperature for better volume when whipped. Cold eggs will not incorporate air effectively.
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Gentle Folding: When combining the dry ingredients with the egg mixture, use a gentle folding technique. Overmixing can result in a dense cake rather than the light, fluffy texture that characterizes the Lemon Mascarpone Italian Meringue Cake.
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Avoid Cracks: Don’t overbake the cake! Any dry, cracked surface can lead to a less appealing presentation. Bake until just golden and a toothpick comes out clean.
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Meringue Perfection: For the perfect Italian meringue, ensure your mixing bowl is completely clean and free from any grease. This helps the egg whites to whip up stiff and glossy.
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Storage Tips: If you’re not serving immediately, keep the meringue topping separate until just before serving to maintain its texture.
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Zesty Boost: For an extra lemony kick, consider adding a little more lemon zest to both the filling and the meringue.
Lemon Mascarpone Italian Meringue Cake Variations
Feel free to put your own spin on this delightful cake to suit your taste and dietary preferences!
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Gluten-Free: Substitute a gluten-free all-purpose flour blend for the plain flour, ensuring a tender texture without gluten.
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Sugar-Free: Use a sugar alternative like erythritol for the cake and meringue to keep it low-calorie, perfect for health-conscious foodies.
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Fruity Twist: Add fresh berries between the cake layers for a burst of color and flavor, complementing the lemon beautifully.
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Coconut Cream: Swap mascarpone for coconut cream for a tropical vibe, enhancing the cake’s richness with coconut’s natural sweetness.
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Zesty Infusion: For an extra zing, mix in some finely chopped candied ginger or a bit of lime zest into the lemon filling.
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Elegant Garnish: Top the meringue with edible flowers for a stunning presentation that will have everyone reaching for their forks!
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Chocolate Drizzle: Drizzle melted dark chocolate over the meringue layer for an indulgent contrast to the zesty lemon cake.
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Spice it Up: Sprinkle a pinch of cayenne or chili powder into the meringue for an unexpected kick that pairs surprisingly well with citrus!
With these tempting variations, you can truly make this cake your own and impress your family and friends with your creativity!
Make Ahead Options
These Lemon Mascarpone Italian Meringue Cake components are perfect for meal prep, making your baking process smoother and faster! You can bake the cake layers up to 3 days in advance; just cool them completely, then wrap each layer tightly in plastic wrap and refrigerate to maintain moisture. The lemon mascarpone filling can also be prepared up to 24 hours ahead and stored in the fridge, just be sure to give it a gentle stir before layering. When it’s time to serve, simply assemble the layers with lemon curd as instructed and top with freshly prepared Italian meringue. This way, your cake will stay just as delicious, saving you valuable time for all those cherished moments with friends and family!
How to Store and Freeze Lemon Mascarpone Italian Meringue Cake
Room Temperature: If consumed within a day, keep the cake at room temperature in a cool, dry place. Cover loosely with a clean kitchen towel to maintain moisture.
Fridge: For longer freshness, store the cake in the refrigerator for up to 3 days. Place it in an airtight container to prevent it from absorbing other odors and losing its deliciousness.
Freezer: To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge overnight before enjoying.
Reheating: The cake is best enjoyed chilled or at room temperature. If you prefer it warm, lightly reheat the cake in the oven at 160°C (320°F) for 10 minutes, but avoid meringue to prevent melting.
What to Serve with Lemon Mascarpone Italian Meringue Cake?
Elevate your dessert experience with delightful accompaniments that enhance each slice of this heavenly cake.
- Fresh Berries: Juicy strawberries, blueberries, or raspberries bring a pop of color and a natural sweetness to balance the tart lemon flavor.
- Lemon Sorbet: A refreshing scoop of lemon sorbet complements the zesty notes of the cake, creating a luscious and cool contrast.
- Whipped Cream: Lightly sweetened whipped cream adds a cloud-like creaminess, making each bite even more luxurious and comforting.
- Mint Leaves: A sprig of fresh mint on the side not only elevates the presentation but also introduces a lovely herbal freshness that contrasts beautifully with the sweetness.
- Pistachio Crumble: Sprinkling crushed pistachios on top adds a delightful crunch, offering a nutty flavor that gently enhances the citrus without overpowering it.
- Elderflower Cordial: Pair each slice with a glass of fizzy elderflower cordial for a floral and refreshing beverage option that sets a celebratory tone.
- Vanilla Ice Cream: The creamy richness of good-quality vanilla ice cream provides a classic complement, enhancing the overall indulgence of the lemon mascarpone layers.
- Lavender Lemonade: Sipping on homemade lavender lemonade not only keeps things light but also echoes the floral notes of the cake in a delightful way.
With these options, you’ll create a dessert spread that feels like a warm embrace, perfect for gathering friends and family around the table!
Lemon Mascarpone Italian Meringue Cake Recipe FAQs
What should I look for when selecting lemons?
Absolutely! For the best flavor, choose lemons that are firm, vibrant, and slightly heavy for their size. Look for smooth skin without any dark spots, as these indicate overripeness. Fresh lemons will have a bright, zesty aroma, which is a sure sign of flavor.
How should I store the Lemon Mascarpone Italian Meringue Cake?
Very! If consumed within a day, keep the cake at room temperature in a cool, dry place. If you plan to enjoy it later, refrigerate it in an airtight container for up to 3 days, which helps preserve its delightful taste and texture. Don’t forget to cover the meringue loosely with plastic wrap to keep it from sweating.
Can I freeze the Lemon Mascarpone Italian Meringue Cake?
Certainly! To freeze, cut your cake into individual slices, and tightly wrap each slice in plastic wrap before placing them in a labeled freezer-safe bag. This method works wonders for keeping the cake fresh for up to 3 months. When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight for the best results.
What should I do if my meringue doesn’t whip up properly?
No worries! If your meringue isn’t whipping up to stiff peaks, ensure your mixing bowl is completely clean and free of any grease or moisture. Make sure your egg whites are at room temperature for optimal volume. If you’ve added sugar too quickly, it can weigh down the meringue, so add it gradually once the egg whites start to froth!
Are there any dietary considerations for my guests?
Definitely! If you have guests with allergies, this cake contains eggs and dairy through the mascarpone. For a dairy-free alternative, consider using coconut cream or a dairy-free cream cheese substitute. Always check with your guests to inform them about potential allergens, especially if you include any additional toppings or garnishes.
How can I make sure my cake layers come out evenly?
For the best results, be sure to evenly distribute batter into each mound of the cake pans, using a kitchen scale for precision. Gently tapping the pans on the counter before baking will help to release any air bubbles that can affect how evenly the cakes rise. Careful handling during mixing and baking ensures a beautiful, even cake!
Lemon Mascarpone Italian Meringue Cake for Sweet Celebrations
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Prepare three 20 cm round cake tins by greasing and lining with parchment paper.
- Beat the eggs, caster sugar, and vanilla extract in an electric stand mixer on high speed for about 8 minutes.
- Sift the flour, custard powder, cornflour, and baking powder into a bowl, then gently fold into the egg mixture.
- Distribute the batter evenly among the three prepared cake tins.
- Bake for 20 minutes or until golden brown and a toothpick comes out clean.
- Cool for about 5 minutes before removing from tins and transferring to a wire rack.
- Trim the tops of the cooled cakes to create flat layers.
- Layer the first cake on your serving plate, spread half of the lemon mascarpone filling, followed by lemon curd.
- Repeat with the second cake, adding remaining filling and lemon curd, then top with the last cake.
- Dollop Italian meringue over the entire cake and lightly toast with a kitchen blow-torch.