Limoncello And Ricotta Cake Recipe

Name: Limoncello And Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE RICOTTA FILLING:; 32 ounces, weight Ricotta Cheese; 1-1/2 cup Confectioners Sugar; 1 Tablespoon Lemon Zest; 1 Tablespoon Limoncello; FOR THE LADY FINGERS:; 2 cups Water; 2 cups Limoncello; 1-1/2 pound Lady Fingers; 4 cups Lemon Curd (store Bought Is Fine); FOR THE WHIPPED CREAM TOPPING:; 2 cups Heavy Whipping Cream; 4 Tablespoons Sugar

Servings: persons

FOR THE RICOTTA FILLING:
32 ounces, weight Ricotta Cheese
1-1/2 cup Confectioners Sugar
1 Tablespoon Lemon Zest
1 Tablespoon Limoncello
FOR THE LADY FINGERS:
2 cups Water
2 cups Limoncello
1-1/2 pound Lady Fingers
4 cups Lemon Curd (store Bought Is Fine)
FOR THE WHIPPED CREAM TOPPING:
2 cups Heavy Whipping Cream
4 Tablespoons Sugar

1
For the ricotta filling: In a large mixing bowl, combine ricotta, confectioners' sugar, lemon zest and 1 tablespoon of Limoncello. Mix to combine. Set aside.
2
For the lady fingers: In a medium sized pot, bring water and Limoncello to a simmer. Keep at a simmer for five minutes. Remove from heat and pour into a shallow heat safe dish and allow to cool for five minutes.
3
Dip each of the lady fingers halfway into the warm Limoncello mixture then turn and dip the other side into the Limoncello mixture. Then line the bottom of a 9x13 baker with the soaked lady fingers. Once the bottom of the dish is covered with lady fingers, spread the ricotta mixture over top.
4
Place another row of soaked lady fingers on top of the ricotta mixture. Spread the lemon curd on top of the lady fingers.
5
Place a final row of soaked lady fingers on top of the lemon curd.
6
Using a stand mixer or a hand mixer, whip together the whipping cream and sugar until soft peaks form. Spread the whipped cream over top the lady fingers.
7
Refrigerate for at least four hours or preferably overnight. Serve well chilled.

1031

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE RICOTTA FILLING:, 32 ounces, weight Ricotta Cheese, 1-1/2 cup Confectioners Sugar, 1 Tablespoon Lemon Zest, and more.

Yes, Limoncello And Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Limoncello And Ricotta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions