Limoncello Icebox Cake

This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: Tangy crème fraîche and puckery limoncello keep this dessert from being overly sweet. The limoncello, an Italian, citrus-based lemon liqueur, can be replaced with raspberry or black currant liqueur for an easy variation.

Limoncello Icebox Cake
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Tangy crème fraîche and puckery limoncello keep this dessert from being overly sweet. The limoncello, an Italian, citrus-based lemon liqueur, can be replaced with raspberry or black currant liqueur for an easy variation
Servings
8
to 10 servings
Ingredients
  • ¼ cup limoncello
  • 1 vanilla bean, split, scraped and pod discarded
  • 2 teaspoons lemon zest (from 1 large or 2 small lemons), divided
  • 3 tablespoons lemon juice (from 1 large or 2 small lemons)
  • 1 tablespoon granulated sugar
  • 2½ cups heavy cream
  • ¾ cup crème fraîche
  • 3½ tablespoons confectioners' sugar
  • Pinch of salt
  • 36 (about three sleeves) prepared ladyfingers
  • 1½ cups fresh blackberries
Directions
  1. In a medium, shallow bowl, whisk together the limoncello, vanilla bean seeds, 1½ teaspoons of the lemon zest, lemon juice and granulated sugar. Set aside.
  2. In the bowl of a standing mixer, whisk together the heavy cream, crème fraîche, the remaining ½ teaspoon lemon zest, confectioners' sugar and salt at medium-high speed until soft peaks form, about 3 minutes.
  3. Briefly dip each ladyfinger in the reserved limoncello mixture and layer in a large trifle dish or a 9-inch-by-13-inch clear dish, starting with a layer of ladyfingers, then a third of the whipped cream mixture. Repeat two more times, finishing with the whipped cream mixture. Cover and refrigerate overnight.
  4. Layer blackberries on top of the cake and serve.
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