Limoncello Mascarpone Trifle

4.45 from 9 votes


  • 12 ounces Heavy Cream
  • 1 tablespoon Tahitian Vanilla
  • 2 or 3 tablespoons Lemon Curd
  • Zest of one Lemon
  • ¼ cup Sugar (or more if you like)
  • 4 ounces ITALIAN Mascarpone or Cream Cheese
  • 1 Store-bought (or make your own - see recipe below) Lemon Chiffon Cake, cut into circles to fit your serving glasses
  • ½ cup Limoncello Simple Syrup*

For the Chiffon Cake:

  • ounces Cake Flour 2/3 cup (if you do not have cake flour use regular all purpose flour)
  • 2 ounces Sugar (1/4 cup)
  • ¼ ounce Baking Powder (1 tsp)
  • Pinch Salt, Vanilla Salt if you have some
  • ounce Vegetable or Sunflower or Grapeseed Oil
  • 1 ounce Water
  • 3 Egg Yolks
  • 1 teaspoon Tahitian Vanilla
  • Zest of ½ Lemon
  • 3 Egg Whites
  • ounces Sugar (3 teaspoons)


  • Makes 4 Servings
  • In mixer whip cream, vanilla, lemon curd, lemon zest and sugar until firm, add the mascarpone cheese and mix for a few seconds.  Place some of the cream mixture on the bottom of each glass.  Cover with a circle of the sponge cake and carefully soak the cake with about 1 ounce of the Limoncello syrup.
  • Top with more cream and freshly chopped strawberries and mint leaves to decorate.  Dust with powdered sugar and place in the refrigerator for at least 2 hours.  
  • *Simple Syrup: Cook 1 cup water with 1 cup sugar over medium heat until all sugar has dissolved.  Let it cool and add as much Limoncello as you like and you can refrigerate this mixture for 3 to 4 months.

Yellow Chiffon Cake

  • Makes One Small Cookie Sheet (12” X 8 ½”)
  • Prepare the small sheet pan by spraying it with non-stick baking spray with four.  Line the bottom with parchment paper and spray the parchment paper again with the spray.
  • Preheat Oven to 360° F
  • Sift the first dry ingredients into a mixing bowl.  Mix at slow speed for a minute, and the oil, and add the water stir until they form a lump free paste.
  • Add the egg yolks, lemon zest and the vanilla and stir until fully blended.
  • In another clean, grease free bowl, place the egg whites, and whip until tripled in volume, and are light and foamy.  With the machine running, add the 3 Teaspoons of sugar, and continue to whip until the egg whites are stiff but we still have a soft peak (as per the video).
  • Fold the egg whites into the batter following the same technique the chef used in the video, and pour into the prepared cake pan.
  • Immediately place the cake in the center of the oven, and bake for about 20 to 30 minutes, or until the center springs back when gently pressed.
  • Remove the cake from the oven and allow it to cool.
  • Cut the cake into circles to fit your individual glasses.


For the Vanilla Salt:  click here
For the Cookie Sheet:  click here
For the Zester:  click here
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Chef Jean-Pierre

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