Limoncello Basil Cloud Cups Recipe for Summer
Get ready for a treat that tastes like summer in a cup. Limoncello Basil Cloud Cups are light, fluffy, and bursting with bright lemon flavor. The whipped topping is smooth, with a hint of basil that feels fresh and new. Each bite is creamy and cool, just right for sunny days or backyard picnics.
Making these cups is easy and fun. You’ll start by blending lemon, basil, and a touch of limoncello together. Then, you’ll whip cream until it’s soft and fold it into the lemon mix. Spoon everything into small glasses and chill. Serve them cold. You’ll be amazed by how something so simple can taste so bold and refreshing.
The Star of the Show: Picking the Best Limoncello
Limoncello is the heart of this dessert. It brings a bright, zesty kick that you can’t fake. When you pick a bottle, look for one made in Italy, especially from the Amalfi Coast or Sorrento. The real stuff tastes fresh, not too sweet, and has a bold lemon flavor. If you can, open the bottle and give it a sniff. It should smell like sun-warmed lemons, not harsh alcohol. If you want to skip the booze, there are non-alcoholic lemon syrups that work in a pinch, but the flavor won’t be quite the same.
Your Grocery List
- Limoncello
- Fresh basil
- Lemon zest
- Lemon juice
- Heavy cream
- Sugar
- Mascarpone cheese
- Eggs
- Vanilla extract
- Butter
- Shortbread cookies (or any crisp, buttery cookie)
- Salt
Techniques and Tips
Getting that signature mousse texture is all about patience and the right whisking. Start with cold cream and whip it until you see soft peaks. Fold in the mascarpone gently so you don’t knock out the air. For the base, crush your cookies until they look like sand, then mix in melted butter and chopped basil. Press this into your cups and chill before adding the mousse. Always use fresh lemon zest and juice for the brightest taste. When working with eggs, make sure to use very fresh ones for the mousse, and if you’re worried, pasteurized eggs are a safe bet. Chill everything well before serving for the fluffiest, cloud-like texture.
Make It Even Better
Take this dessert up a notch with a few easy tweaks. Try toasting your cookie crumbs before mixing them with butter. This brings out a nutty flavor that works beautifully with basil and lemon. You can also sprinkle a little flaky salt on top just before serving to make the flavors pop even more. If you like a bit of crunch, add some chopped pistachios or candied lemon peel as a garnish. For a fun twist, layer in some fresh berries between the mousse and the crumb base.
Drink Pairings
A cold glass of Prosecco is a classic, but you can also serve this with iced tea spiked with a little lemon. If you want something non-alcoholic, sparkling lemonade with basil leaves makes a great match. For coffee fans, a shot of espresso on the side balances the sweetness and feels very Italian.
Dessert Pairings
Pair these cloud cups with simple almond biscotti or a scoop of berry sorbet. The almond flavor goes well with the basil and lemon, while sorbet adds a punch of fruit and keeps things light. You could also serve with small bowls of fresh cherries or strawberries for a refreshing finish.
How to Store Leftovers
Cover the cups tightly with plastic wrap and keep them in the fridge. They stay fluffy for up to two days. The crumb base might soften over time, but the flavor will still be great. Don’t freeze them, as the mousse texture will change.
Prep Time
About 20 minutes to make the crumb base and whip up the mousse.
Cook Time
No cooking needed, but chilling takes at least 2 hours.
Total Time
Plan for about 2 hours and 20 minutes from start to finish.
Servings
This recipe makes 6 cloud cups.
Nutritional Info
Each cup has about 320 calories, with most coming from cream and cookies. Expect around 20 grams of fat, 30 grams of carbs, and 5 grams of protein per serving. There is alcohol in the Limoncello, but most of it is mild.
Fun Facts
Limoncello is often served ice-cold after meals in Italy. Basil is not just for savory dishes; it adds a peppery, fresh note that works well in desserts. This recipe brings together the best flavors of an Italian summer.
Allergen Warnings
Contains dairy, eggs, and gluten. The base uses cookies with wheat and butter. Those with nut allergies should check the cookie ingredients or skip pistachio toppings.
Vegetarian or Vegan Substitutes
For a vegetarian version, you’re good to go as written. To make it vegan, use coconut cream instead of heavy cream, vegan mascarpone or whipped tofu, and plant-based butter for the base. Swap in egg replacer or aquafaba for the eggs. Double-check that your cookies are dairy-free and egg-free. Use a vegan-friendly lemon liqueur or lemon syrup if you want to skip alcohol.
Limoncello Basil Cloud Cups
Equipment
- Mixing bowl
- Electric mixer
- Measuring cups
- Spatula
- Serving cups
Ingredients
- 1 1/2 cups all-purpose flour for basil cookie base
- 1/2 cup unsalted butter cold, diced
- 1/3 cup granulated sugar for cookie base
- 1/4 cup fresh basil leaves chopped finely, for cookie base
- 3 large egg yolks for mousse
- 1 cup heavy cream cold, for mousse
- 1/2 cup granulated sugar for mousse
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tbsp Limoncello
- 1 tsp lemon zest for mousse
Instructions
- First, make the basil cookie base. Toss flour, sugar, and chopped basil in a bowl. Add cold butter and rub it in with your fingers until it looks crumbly but holds together if you squeeze it. This part smells kinda herbal and buttery, which is weird but good.
- Press the crumbly mix into the bottom of your serving cups, just a thin layer. Chill them while you work on the mousse. The base is a little rustic, so don’t worry if it’s not perfectly smooth.
- For the mousse, whisk egg yolks and sugar in a heatproof bowl over simmering water until thick and pale. It takes a few minutes and you gotta keep moving so it doesn’t scramble. Remove from heat and stir in lemon juice, lemon zest, and Limoncello. It smells kinda bright and sharp.
- Let that mixture cool a bit while you whip the heavy cream until soft peaks form. Then fold the cream gently into the lemon mixture. It’s fluffy but still holds some shape, which is nice.
- Spoon the mousse over the chilled basil cookie base in the cups. Smooth or swirl it, whatever. Chill the whole thing for at least 2 hours to set. If you’re impatient, it won’t be as good but it’s still edible.
- Serve cold. If you want, garnish with a little basil leaf or a tiny lemon twist but it’s not necessary. Sometimes simple is better, even if you have fancy stuff lying around.
Notes
We’re loving this unique and refreshing summer treat. Have you tried it yet? Let us know your thoughts below!