Chill until completely cold—this will help set the mousse later.
3. Prepare the Lemon Mousse
Whip cream, powdered sugar, and vanilla until stiff peaks form.
Gently fold in half of the chilled lemon curd until smooth and airy.
Keep refrigerated until ready to use.
4. Build the Cake
Place the cooled sponge back into the cleaned springform pan.
If using, drizzle Limoncello evenly over the sponge for extra flavor.
Spread the lemon mousse over the cake in an even layer. Smooth the top with a spatula.
Chill the cake for 4–6 hours, or overnight, until mousse is fully set.
5. Top with Lemon Curd & Whipped Cream
Remove the chilled cake from the pan and place on a serving plate.
Gently spread the reserved lemon curd on top.
Whip the cream, vanilla, and sugar, and pipe or spoon around the edges.
Garnish with candied lemon peel, fresh mint, or powdered sugar.
6. Make Candied Lemon Peel (Optional)
Remove peel from a lemon, slice into thin strips.
Simmer sugar and water in a saucepan, add peels, and cook for 15–20 minutes.
Remove and toss in sugar to coat. Let dry on parchment.
Tips & Variations
Make it a low-carb dessert: Swap flour with almond flour and use erythritol or monk fruit in the sponge and curd for a keto recipe version.
Add protein: Stir a scoop of vanilla protein powder into the mousse for a high-protein snack alternative.
Gluten-Free? Use a gluten-free all-purpose blend for the sponge.
Make Ahead: Bake the sponge and make the curd a day in advance to simplify final assembly.
Frozen Variation: Freeze the mousse-topped cake for a semi-frozen summer dessert.
Storage
Refrigerate the finished cake in an airtight container for up to 5 days.
Freeze individual slices (without whipped cream) tightly wrapped for up to 1 month.
Let frozen slices thaw overnight in the fridge before serving.
