Lemon Berry Mascarpone Cake
Discover a lemon berry mascarpone cake that’s bursting with flavor. Try this lemonberry cake, one of the best mascarpone dessert recipes, today!
Equipment
- 2 Colanders or strainers
- 1 stand mixer
- 1 9-inch springform pan
- 2 Spatulas
- 1 Cake plate, cake stand, or covered cake carrier Large, 11 to 12-inch
Ingredients
- 3 8-ounce tubs whipped topping
- 1 8-ounce tub mascarpone cheese
- 1 5.1-ounce box instant vanilla pudding mix
- 1 25-ounce package of lemon sandwich cookies
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blueberries
- 1 cup raspberry jam
- 1 cup blueberry jam
- 1 teaspoon grated lemon zest optional, for topping
- ½-1 cup fresh blueberries optional, for topping
Instructions
- Rinse and drain raspberries, set aside.
- Rinse and drain blueberries, set aside.
- In the bowl of a stand mixer, place the whipped topping, mascarpone cheese, and vanilla pudding mix.
- Mix on low speed to combine and form a thick, creamy mixture.
- Spread ⅓ of the creamy mixture in the bottom of a springform pan to completely cover the bottom.
- Place a layer of lemon sandwich cookies on top of the filling. (About 24 cookies)
- Sprinkle on the raspberries, then spread the raspberry jam in a layer to the edges of the pan.
- Spread ⅓ of the creamy mixture over the raspberry layer.
- Add another layer of lemon sandwich cookies.
- Sprinkle on the blueberries, then spread the blueberry jam in a layer to the edges of the pan.
- Spread the final ⅓ of the creamy mixture over the blueberry layer.
- Top with grated lemon zest and fresh blueberries.
- Place the pan on a large (bigger than the springform pan) cake plate.
- Chill overnight or for about 8 hours.
- Remove from the refrigerator and remove the springform pan. Slice and serve. Makes 12 servings.