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Craving a dessert that’s light, zesty, and oh-so-decadent? This Italian Lemon Mascarpone Torta is the perfect blend of rich mascarpone cream and bright lemon flavor, creating a unique dessert that’s as refreshing as it is indulgent. Whether you’re hosting a dinner party or simply want to treat yourself to something special, this torta is sure to impress. With its delicate crumb and creamy, citrusy finish, it’s a slice of Italy that brings sunshine to any occasion!
A Family Tradition and the Dessert That Inspired This Recipe
Since I met my husband over 15 years ago, his family’s Christmas tradition has always been an amazing Italian Feast. We gather around a table full of appetizers, antipasto salad, Italian sausage, meatballs, and pasta drenched in a savory red sauce. But the true star of the meal? Dessert, hands down! Just like most families, we end the feast with a wonderful spread of sweets.
A few years ago, my father-in-law brought over a dessert that he was convinced I’d love. Although it was frozen, he was sure the mix of flavors and textures would win me over. And he was right! The dessert was a delightful blend of cheesecake and cake, featuring a sugar cookie crust and crumbled topping with a hint of lemon throughout. I was amazed by how enjoyable it was, especially since I usually find cheesecake too rich. This one, with its varied textures, was surprisingly light and delicious.
For the next few months, my father-in-law kept bringing that amazing dessert to our dinners until he couldn’t find it anymore. I’ve searched online over the years, but it’s always been out of stock. This Italian Lemon Mascarpone Torta recipe is the closest I’ve come to recreating the taste and texture of the Biltmore Italian Mascarpone Torta I loved so much. Even though it combines three different desserts into one, it’s surprisingly simple to make. I really hope you enjoy it as much as my family and I do!
Equipment Needed:
To bake an Italian Lemon Mascarpone Torta, you’ll need a few essential pieces of equipment. A springform pan is crucial for achieving the perfect shape and easy release of the cake. You’ll also need a mixing bowl and an electric mixer to combine the ingredients smoothly, ensuring a creamy mascarpone filling. Additionally, a spatula for folding ingredients and a wire rack for cooling the torta evenly are important. With these tools, you’re ready to create this delightful Italian dessert.
Tips & Tricks
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Room Temperature Ingredients: Bring your mascarpone cheese, eggs, and butter to room temperature before mixing. This ensures a smoother batter and even baking.
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Proper Mixing: Be gentle when mixing the mascarpone cheese into the batter to maintain its creamy texture. Overmixing can result in a denser cake.
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Prevent Cracking: To prevent your torta from cracking, avoid opening the oven door during baking. Sudden temperature changes can cause cracks on the surface.
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Baking Time and Temperature: Follow the recipe’s baking time and temperature closely. Use an oven thermometer to ensure your oven is at the correct temperature, as precise baking is key to achieving the perfect texture.
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Cooling: Allow the torta to cool in the springform pan for about 10-15 minutes before releasing it. Then, let it cool completely on a wire rack. This helps set the torta and makes it easier to handle.
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Chilling: After cooling, refrigerate the torta for a few hours or overnight. This not only enhances the flavors but also makes the torta easier to slice and serve.
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Serving: Serve your Italian Mascarpone Torta with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries to complement its rich, creamy flavor.
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Storage: Store any leftovers in the refrigerator, tightly covered, to maintain freshness. The torta can be enjoyed for several days after baking.
Italian Lemon Mascarpone Torta
A Moist Lemon Cake swirled baked with Mascarpone Cheesecake on a sugar cookie crust topped with sugar cookie crumbles and powdered sugar.
Sugar Cookie Crust & Crumble Topping
- 17.5 fl oz Betty Crocker Sugar Cookie Mix
- 1/2 cup Unsalted Butter (Softened)
- 3 tbsp Unsalted Butter (Melted, as Needed)
- 3 tbsp All Purpose Flour (as Needed)
Lemon Mascarpone Cheesecake Filling
- 8 oz Mascarpone Cheese (at room temperature)
- 8 oz Cream Cheese (at room temperature)
- 3/4 cup Granulated Sugar
- 2 Large Eggs (at room temperature)
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
Super Moist Lemon Cake
- 13.25 oz Betty Crocker Super Moist Lemon Cake Mix (1 box)
- 1 cup Water (room temperature)
- 1/3 cup Vegetable Oil
- 3 Large Eggs
Sugar Cookie Crust
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Preheat the oven to 350 degrees. Spray non cooking spray in a 10″ spring form pan.
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In a large mixing bowl, combine the sugar cookie mix and 1/2 cup of softened butter with a pastry cutter or 2 forks until large crumbly bits form. Add 60% of the crumble mixture to the springform pan creating a crust by pressing down.
Set the remaining mix aside.
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Bake crust in the oven for 9 minutes or until lightly golden. *Remember not to overcook the crust. Set aside.
Sugar Cookie Crumble Topping
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Take the remaining crumble mixture and the melted butter and mix with the pastry cutter to form crumbles. I suggest adding the melted butter slowly. If the mixture becomes too wet use flour. *Remember you do not want the crumble mixture to be too wet (not enough flour and sugar mix) or too dry ( too much flour).
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Once its to the desired crumble texture, set aside.
Lemon Mascarpone Cheesecake Filling
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In a large mixing bowl, use an electric mixer with a paddle attachment to mix the mascarpone, cream cheese, and sugar on medium high for 1 minute until fluffy and combined.
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Add eggs one at a time, scraping the sides with a rubber spatula if necessary. Mix on medium speed until very smooth and creamy.
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Add vanilla extract and lemon juice until incorporated. Set aside.
Super Moist Lemon Cake
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In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs and mix with an electric mixer on medium speed for about 2 minutes. Set aside.
Assembling the Italian Lemon Mascarpone Torta
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Spread 1/2 of the lemon cake batter into the pan with the sugar cookie crust. Using a big spoon dollop 1/2 of the cheesecake filling across the top of the lemon cake batter. DO NOT MIX OR SWIRL!!!
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Spoon the remaining lemon cake batter on top. Again spoon the remaining cheesecake filling across the top.
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Top with the Sugar Crumble Topping.
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Bake in the oven for at least 1 hour, until the center portion jiggles slightly. The edges should not be jiggly.
(If the crumble topping is browning within 40 minutes then tent it with aluminum foil to prevent excessive browning.)
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Remove from oven when done, dust with powdered sugar and allow to cool to room temperature. Then cover with aluminum foil and chill in refrigerator for at least 2 hours. Serve chilled.
This elegant dessert, with its perfect balance of tangy lemon and creamy mascarpone, is sure to become a favorite in your home. Whether you’re serving it at a special gathering or enjoying a slice with a cup of coffee, this torta will be a hit!
Follow our step-by-step guide and whip up this delicious dessert in no time. Don’t forget to share your creations with us in the comments below or tag us on social media with #ItalianLemonMascarponeTorta
