Limoncello Mascarpone Ricotta Cake with Pistachio Crunch and Chocolate Drizzle

This Limoncello Mascarpone Ricotta Cake is a luxurious, citrus-infused dessert that combines the creaminess of mascarpone and ricotta with the nutty crunch of pistachios and a rich chocolate drizzle. The result is a moist, flavorful cake with a delicate balance of sweetness, tang, and texture—perfect for any occasion.

Why You’ll Love This Recipe

Bright and refreshing – The Limoncello adds a delightful citrus zing.
Creamy and rich – Mascarpone and ricotta create a moist, velvety texture.
Perfectly balanced – The pistachio crunch and chocolate drizzle add depth to every bite.
Elegant yet simple – A stunning dessert that’s easy to prepare.
Make-ahead friendly – Tastes even better after chilling, making it ideal for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, softened
Eggs
Ricotta cheese
Mascarpone cheese
Limoncello liqueur
Lemon zest
Vanilla extract

For the Pistachio Crunch:

Chopped pistachios
Honey or maple syrup
A pinch of sea salt

For the Chocolate Drizzle:

Dark or semi-sweet chocolate
Heavy cream

Directions

Preheat and prepare – Preheat the oven to 350°F (175°C) and grease a cake pan.
Mix dry ingredients – Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar – Beat softened butter and sugar until light and fluffy.
Incorporate wet ingredients – Add eggs one at a time, followed by ricotta, mascarpone, Limoncello, lemon zest, and vanilla. Mix until smooth.
Combine – Gradually add dry ingredients to the wet mixture, stirring until just combined.
Bake – Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean. Let cool completely.
Make the pistachio crunch – Toast pistachios in a pan with honey and a pinch of salt. Let them cool until crisp.
Prepare the chocolate drizzle – Heat heavy cream and pour over chopped chocolate. Stir until smooth.
Assemble – Sprinkle the pistachio crunch over the cooled cake and drizzle with melted chocolate.
Serve and enjoy!

Servings and Timing

Servings: 8-10
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes

Variations

Gluten-free version – Use almond flour or a gluten-free flour blend.
Extra citrus flavor – Add more lemon zest or a splash of lemon juice.
Lighter option – Substitute Greek yogurt for part of the mascarpone.
Nut-free alternative – Skip the pistachios or use toasted coconut instead.
White chocolate drizzle – Swap dark chocolate for white chocolate for a sweeter contrast.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 4 days.
Freezing: Freeze the cake (without drizzle) for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Best served chilled or at room temperature; no reheating needed.

FAQs

Can I make this cake without Limoncello?

Yes, replace it with lemon juice and a little extra zest for a non-alcoholic version.

What’s the best type of chocolate for the drizzle?

Dark chocolate works best for a rich contrast, but semi-sweet or white chocolate are great options too.

Can I use store-bought ricotta and mascarpone?

Yes, but make sure they’re high-quality for the best texture and flavor.

How do I keep the cake from being too dense?

Avoid overmixing the batter and ensure ingredients are at room temperature before starting.

Can I make this as cupcakes?

Yes, bake in cupcake tins at 350°F for about 20-25 minutes.

Is this cake very sweet?

No, it has a balanced sweetness with tangy and nutty notes. If you prefer a sweeter cake, increase the sugar slightly.

What can I serve with this cake?

A side of fresh berries, a scoop of gelato, or a cup of espresso pairs beautifully.

How do I prevent the pistachios from getting soggy?

Let them cool completely before adding them to the cake, and store the cake in a dry, covered container.

Can I add a glaze instead of chocolate?

Yes, a lemon glaze made with powdered sugar and lemon juice works well.

How long should I chill the cake before serving?

At least 30 minutes, but overnight enhances the flavors even more.

Conclusion

Limoncello Mascarpone Ricotta Cake with Pistachio Crunch and Chocolate Drizzle is a dessert that combines bright citrus flavors, creamy textures, and crunchy toppings for a truly special treat. Whether you’re making it for a celebration or just to satisfy a sweet craving, this cake is sure to impress. Give it a try and enjoy the perfect blend of flavors in every bite!