This light and delicate mascarpone cake is what you need to make for your next special occasion! It’s elegant and simple, yet full of incredible flavors! The mascarpone cake layers are made with lemon zest, berries and mascarpone; then the cake is frosted with a fluffy, lemony mascarpone cream frosting and garnished with more berries. Every bite of this cake is tender and packed full of lemon and berry flavor! If you’re a fan of light and fruity cakes – this recipe is for! Plus, this cake isn’t too sweet and you can further adjust the amount of sugar in the frosting recipe to your taste.
For my video recipe, I used strawberry, blueberry and raspberry for the filling. You can also try using blackberry, kiwi, or even mango! My recipe calls for 6 large egg whites. Save the yolks for a delicious custard dessert, or make my ‘Smoked Eggs Benedict‘ the next morning! If you prefer to use whole eggs, substitute the egg whites with 4 whole eggs. Whisk the eggs on high speed for 5 to 6 minutes until they’re thick and pale, then add to the cake batter. Also, if you cannot find mascarpone cheese (some stores don’t carry it), or if you want a less expensive alternative, try using cream cheese in place of the mascarpone.
*UPDATE – Please make sure all the ingredients are at room temperature to ensure that the batter does not curdle, especially the milk. I recommend heating the milk in the microwave for a minute until it’s warm, then adding it! If your batter does curdle, this shouldn’t have too much of an effect on the final cake layers; bake the batter anyway.
Watch my mascarpone cake video recipe for all the details!
I love this shot of the cake slice – you can see all the delicious cream, berries and delicate cake layers!
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If you enjoyed this recipe, try my ‘Berry Paris-Brest’ next! It’s also packed with tons of berry flavor! https://tatyanaseverydayfood.com/recipe-items/berry-paris-brest/