Limoncello Crêpes Cake 🍸🥞🍰

Limoncello Crêpes Cake 🍸🥞🍰 A fresh and zesty no-bake dessert that brings the flavors of Italy straight to your plate. This stunning rolled crêpe cake is filled with luscious limoncello cream cheese, layered with lemon-drenched ladyfingers, and topped with golden Italian meringue. Perfect for a summer celebration or a citrusy treat anytime you want to impress. Optional: Homemade Ladyfingers Light, sponge-like biscuits that add texture and soak up the lemon syrup beautifully. (Store bought if preferred.) Ingredients: 3 egg whites 3 egg yolks 100 g sugar 75 g all-purpose flour Powdered sugar (for dusting) Instructions: 1. Preheat oven to 160°C (fan). Line a baking tray with parchment. 2. Whip egg whites, adding sugar gradually until stiff peaks form. 3. Lightly whisk in yolks, then gently fold in sifted flour. 4. Pipe into 4-inch strips on the tray and dust with powdered sugar. 5. Bake 10-15 minutes until lightly golden. Cool completely before using. Crêpe Batter Soft and delicate layers to wrap all the creamy lemon goodness. Ingredients: 250 g flour ½ tsp salt 80 g sugar 8 eggs 600 ml milk 80 g oil A few drops of of lemon extract Instructions: 1. Whisk all ingredients until smooth. Strain to remove lumps. Rest for 15 minutes. 2. Heat a non-stick pan, lightly grease, and pour ⅓ cup of batter. 3. Swirl, cook 1–2 minutes on the first side, 15–30 seconds on the other. 4. Repeat until you have 7–8 crêpes. ( 12 inch pan)Cool completely. Lemon Syrup A citrusy soak to flavor the biscuits. Ingredients: ¾ cup lemon juice (from 2–3 lemons) 1 cup water ½ cup sugar ¼ cup limoncello Instructions:Boil lemon juice, water, and sugar for 5 minutes. Cool, then stir in limoncello. Limoncello Cream Cheese Filling A silky and boozy filling that’s the star of the show. Ingredients: 400 g cream cheese 60 g icing sugar 60 ml limoncello 300 ml double cream 1 lemon zest Instructions: 1. Beat cream cheese, icing sugar, and limoncello until smooth. 2. Add double cream and whisk until stiff peaks form. 3. Fold in lemon zest. Transfer to a piping bag with a round nozzle. Assembly 1. On parchment paper, lay crêpes in a slightly overlapping row to form a rectangle. 2. Spread half of the lemon cream over the surface. 3. Dip ladyfingers in lemon syrup briefly and place over the cream. 4. Spread the remaining lemon cream over the ladyfingers.sprinkle mixed peel over the cake. 5. Carefully roll the crêpes into a log, using parchment to guide you. 6. Wrap tightly in parchment and cling film. Chill for at least 1 hour. Seven-Minute Frosting Light, fluffy, and glossy — perfect for topping cakes or cupcakes. Ingredients: ¾ cup + 2 tbsp sugar 1 tbsp light corn syrup 3 large egg whites (room temp) Instructions: 1. In a saucepan, heat ¾ cup sugar, corn syrup, and 4 tbsp water over medium heat until sugar dissolves. Bring to a boil (don’t stir) until it reaches 230°F. 2. Meanwhile, beat egg whites to soft peaks, then add remaining 2 tbsp sugar. 3. With mixer on low, slowly pour in hot syrup. Beat on high until thick, glossy, and cool — about 7 minutes. Use immediately. Final Touch ✨ Place a cake on a serving platter. 1. Pipe seven minutes frosting over the top and lightly torch until golden. 2. Garnish with lemon peel or candied lemon slices. Enjoy your elegant and refreshing Limoncello Cheesecake Crêpe Cake — the perfect ending to any Italian-inspired meal! 🍋🇮🇹🍰 #recipe #himecooking #chula_buonappetito #lemoncello #lemoncellocheesecake #lemoncellocrepe #crepecake #nobake #crepe