Angelina’s Cello

All of my Cellos are made in small batches with the finest ingredients. Nature’s bounty and time is what it takes to make a smooth Cello. Please refrigerate after opening. Cello is best served chilled, in a small aperitif glass and shared with friends.

Please note that all of my Cello recipes are interchangeable. Any Cello can be substituted in your favorite recipe. Experiment, have fun, and please let me know if you come up with something amazing! Try my original Sedona Sunset recipe. It’s delightful!


Limoncello Margarita


2 fl oz/2 parts tequila

2 fl oz/2 parts) limoncello

25 ml (1 fl oz/1 part) lemon juice 

simple syrup to taste if you want it sweet (recipe below)

handful ice cubes

salt sprinkled on a saucer

lemon slices for decorating the glass/drink

A cocktail shaker would be great if not, just stir it all up well.

Simple Sugar Syrup

200 g (1 cup) white sugar

125 ml (½ cup) water


Run a lemon slice all around the rim of your glass.
Dip the glass rim into the salt, coating well.
Add the required amounts of tequila, limoncello, lemon juice and syrup into your shaker with about half a dozen ice cubes.
Shake it all up really well.
Taste, add more sugar and/or lemon juice if you think it needs it.
Pour the margarita, minus the ice cubes, into your prepared glass, stick a lemon slice on and sip away!
Simple Sugar Syrup

Place the water and sugar into a small pan and bring to a boil.
Simmer for 10 minutes on the lowest heat to allow the flavors to develop and the syrup to thicken.
Leave to cool, no need to place in the fridge.

Bourbon Limoncello


1/2 oz lemon juice

3/4 oz limoncello

1 tablespoon peach preserves

5-6 herb leaves – I used mint – lavender, rosemary or sage would all work here.

1.5 oz bourbon or rye

2 dashes Scrappy’s Black Lemon bitters (optional)

2 dashes Scrappy’s Orleans bitters

Garnish: lemon wheel, mint sprig.


Add lemon juice and peach preserves to bottom of a cocktail shaker.
Stir to break up the preserves.
Add limoncello, bourbon, bitters and herb leaves.
Add ice and shake for 10-12 seconds.
Double strain into a rocks glass over ice.
Garnish with lemon wheel and mint sprig.

Sicilian Dream

Recipe courtesy of Elizabeth Williams

1.5 oz.  Limoncello 

1 oz half and half

.75 oz. pineapple rum

.75 oz. bourbon

.25 oz. Aperol

Combine ingredients in a shaker with ice. Shake, strain and pour over fresh ice. Garnish with a cherry and orange peel.

Limoncello Mojito


3 mint leaves, plus more for garnish

1 ounce (2 tablespoons) lime juice

½ ounce (1 tablespoon) simple syrup

1 ounces (2 tablespoons) limoncello

1 ounces (2 tablespoons) white rum

4 ounces (½ cup) seltzer

Ice, for serving 


In a cocktail shaker, muddle the mint leaves with the lime juice and syrup. 

Add the limoncello and rum and fill the cocktail shaker with ice. Shake until cold.

Fill a hurricane or highball glass with ice, then strain in the liquid. Top off the glass with seltzer water.

Garnish with additional mint leaves.

Sedona Sunset

8 servings

1.5 c vodka

3/4 cup dry vermouth

3/4 cup orangecello

1/2 cup plum purée (or mashed fresh plums)

Shake well over ice

Top with Mint

Orangecello Old Fashioned

1 part Orangecello

1 part premium Bourbon

Orange Bitters

2 Orange wedges

2 Cherries

Soda Water


In a rocks glass Muddle one Orange and Cherry

Add 2 dashes of Bitters and ice

Pour equal amounts of Orangecello and Bourbon

Splash with soda

Garnish with Orange and Cherry

Raspberry Limoncello Prosecco

3 cups prosecco, chilled

1 cup limoncello liqueur, chilled

1 cup frozen raspberries

6 sprigs fresh mint

 In a large pitcher, whisk together Prosecco and limoncello.

Serve over raspberries, garnished with mint, if desired.

Limoncello Martini 

2 oz. Vodka

1 oz. Limoncello

1/2 oz. Triple Sec

1/2 Tbs. fresh lemon juice

1/2 tsp. sugar


1 lemon twist

2 mint leaves

sugar for rimming the glass

Chill the glass ahead.

Rim glass with sugar

Pour vodka, Limoncello, sugar, lemon juice and triple sec into a cocktail shaker filled with ice.

Shake until the shaker is very cold.

Pour into chilled glass.

Garnish with a lemon twist and mint leaves.

Limoncello Colada 


  • 1/2 Fresh pineapple
  • 16 oz Coconut milk (one can)
  • 5 oz Limoncello
  • 4 oz Rum
  • 2 oz Lime juice
  • 2 cups Ice
  • Lime slice, pineapple wedge (for garnish)


  1. Combine all ingredients in a blender and blend until smooth and frothy
  2. Serve in a chilled glass with lime slice and pineapple wedge


Creamy Limoncello Ricotta Cake

2 cups ricotta cheese well drained

4 eggs

4 tbs granulated sugar

4 tbs limoncello (clear or creamy)

Zest from 1 lemon

Preheat the oven to 350 degrees F.

Grease or use non-stick spray to coat an

8″x8″ square baking pan.

In a mixing bowl, whip ricotta until creamy.

Add eggs one at a time, scrape bowl.

Add sugar 1 tbs at a time, scrape bowl.

Add zest and Limoncello, beat until smooth.

Pour batter into greased pan.

Bake in preheated oven for 30-35 minutes until light golden brown, firm, and set.

Allow to cool before serving. Can be refrigerated and served the next day.

Garnish w/berries, mint leaves, powdered sugar, and a drizzle of Limoncello.

Limoncello Cake

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

pinch salt

3 large eggs

1 egg yolk

1 1/2 cups + 2 tablespoons sugar

1/2 cup vegetable oil

1/4 cup + 2 tablespoons Limoncello

zest 1 lemon

Pre-heat oven to 350F.  Grease & flour a 9″ bundt pan or 8″ cake pan.

In a medium bowl whisk together the flour, baking powder and salt.

In a medium bowl beat 3 egg whites until stiff peaks

In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).  Add the

vegetable oil, limoncello and zest beat until smooth

Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.  Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean.  Let cool before dusting with powdered sugar. Garnish w/berries, mint leaves, powdered sugar, and a drizzle of Limoncello.

Limoncello Layered Desert

Ingredients: makes 12

1 loaf Butter Pound Cake

2 containers Marscapone

1 jar Lemon Curd

Pint Heavy Whipping Cream

Confectioners Sugar 1/4 Cup

1 med lemon (cut 6 very thin slices, cut each slice in half) use remaining lemon juice (you will need 2 tbsp


Limoncello Simple Syrup

Mint leaves (optional)

Limoncello  Simple Syrup: 3/4 cup sugar, 1cup water, 2tbsp Limoncello (or more, to your taste) & 2 tbsp fresh lemon juice.

Stir all ingredients in a skillet to a boil, once sugar dissolves, add lemon slices and let simmer for 15 minutes. Remove lemon slices and let them air dry. Continue to simmer syrup for another 10 min. Remove from heat and let cool. Once it reaches room temp, use it to soak your pound cake. Sprinkle lemon piece with sugar, refrigerate until later.

Slice pound cake into 12 pieces (trim any dark pieces. You will need two pieces from each slice, small for the bottom of the cup and med piece for top) Soak the pound cake with simple syrup.

Let marscapone soften then mix with Lemon Curd to combine (I added a few drops of yellow food coloring to brighten.)Refrigerate while you prepare the rest.

Fresh whipped cream: combine pint of whipped cream with 1/4 cup confectioners sugar. Whip until still peaks form. Now you’re ready to assemble.

Limoncello Ricotta Cake  V2

Stir Dry Ingredients in a bowl:

1.5 cups flour

1.5 cups sugar

3/4 cups almond flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Limoncello Tiramisu

– 3 large eggs

– 2/3 cups of sugar (1/3 c for whites, 1/3 c for yolks)

– 500-gram tub of Mascarpone cheese

– about 40 Savoyard ladyfinger cookies

– limoncello, as desired, Nonna uses a cup

– lemon juice, Nonna squeezed 4 lemons for 1 cup

– lemon zest, as desired, Nonna used the zest of 2 lemons


Tiramisu is a relatively easy, no-bake dessert to whip up but requires a good 4-hours refrigeration time, so keep that in mind. You can make them in individual cups/mason jars, or in a tray – it’s up to you.  

Start by separating 3 eggs into two bowls. If you prefer, use pasteurised eggs.  To the egg yolk add-in and blend 1/3 cup of sugar. Then incorporate a tub of Mascarpone cheese – generally, tubs are 500 grams, but if it is 475 grams, that’s fine too. Blend the egg whites until soft peaks form and then add 1/3 cup of sugar. Next, gently fold in the egg whites (on account of the air that has been whipped into the whites). 

Next, my recipe calls for about 40 Ladyfingers. You will require a pyrex dish, or similar to layer the Ladyfingers and cream. Dip each biscuit into the lemon juice/limoncello mixture, then place the dipped biscuit in the pyrex dish. If you prefer less alcohol, just reduce and replace it with lemon juice, but if you prefer no alcohol at all, you will want to add sugar to your lemon juice and heat it to make syrup. If you prefer less lemon, just dilute with some water. It is really just a matter of preference. I am absolutely mad about lemon, so my tiramisu packs a punch!

Once the cookie layer is complete, add half of the cream mixture on top. Then repeat the process (switching the direction of the cookie) by dipping the balance of the Ladyfingers in the lemon mixture and adding the remaining cream. Sprinkle lemon zest on top, cover, and refrigerate for about 4 hours. 

In a separate bowl, add these wet ingredients:

2/3 cups olive oil

1.5 cups ricotta cheese

3 eggs (add one at a time)

zest from 3 lemons

You will use 2 tablespoons of limoncello, as you blend the dry into the wet ingredients.

Lemon Syrup: optional

1/3 cup of sugar

2 tablespoons of lemon juice or limoncello

Icing sugar (powdered sugar) for dusting cake

Whip wet ingredients with an electric beater, then add 1/2 of the dry ingredients at a time. After the first half, add the 2 tablespoons of limoncello, then the remaining half of the dry ingredients. The consistency will be dense. Pour into a well greased/sprayed 9-inch springform pan and bake about an hour at 350F, or until the center is firm and comes out clean when tested with an uncooked strand of spaghetti or linguine etc. Of course you can use a toothpick, but I always use pasta strands! ?

For the syrup, mix 1/3 cup of sugar and 2 tablespoons of lemon juice. Heat in the microwave for about 45 seconds, so that the sugar is dissolved. Poke holes in the cake so that the syrup will seep into them. Use a linguine strand again, to poke holes. Spoon warm syrup over cake and allow to dry, then dust with the  icing sugar and decorate as desired.

Limoncello Cookies 


1 1/4 cup flour

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg, room temperature

2 teaspoons vanilla extract

grated lemon zest of 1 lemon


1 1/2 cups powdered sugar

5 tablespoons limoncello

1 tablespoon lemon juice

zest of 1 lemon for garnish on frosting


1.In a medium bowl, combine salt and flour. Set aside.

2.With a mixer cream together butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined, then vanilla and the zest.

3.With mixer on medium low, slowly add the flour/salt combo. Mix until the flour starts to incorporate. Don’t over mix, cookie will be tough.

4.roll dough into a 2″x 12″ log, ( it will be soft at this point) or oval to resemble eggs. Cover with plastic wrap and refrigerate for at least 2 hours. ( refrigeration is key, dough needs to be firm).

5.When ready to bake remove wrap and slice dough into 1/3 thick cookies, place on parchment and bake at 350 for 13-17 minutes. You want the edges to become golden. Cool before icing on wire racks.


7.In a medium bowl, combine powdered sugar, limoncello and lemon juice. Stir until fluid but thick.

8.Brush or dip cookies into frosting, garnish with zest and allow to dry about 10 minutes.

9.Makes 24 cookies but I would double or triple this recipe!

Blueberry Limoncello Marscapone Ricotta Cake


8 oz mascarpone

1 1/2 cups ricotta

1 1/2 cups sugar

4 large eggs

1/4 Cup olive oil

2 tbsp limoncello

1/2 tsp Salt

one tsp baking powder

one tsp vanilla

zest of one Lemon

1 1/2 cups flour

2 cups of Blueberry


1 put mascarpone and ricotta in a bowl and whip til smooth and fluffy.

2 add eggs and the rest of ingredients Without flour and mix them thoroughly.

3 add flour and mix.

4 spray the mold and Line 9″ spring from pan With parchment paper.

5 give It a Few taps to release any bubbles

6 top With one pint or two cups blueberries

7 preheated 350 degrees oven 45-60 minutes

8 serve and Enjoy!

Limoncello Almond Cake


1 stick unsalted butter, softened (113 grams)

1 1/3 cups sugar

1 cup full-fat ricotta

1 teaspoon vanilla

Zest from 1 organic lemon

3 eggs, room temperature, separated

3 tablespoons limoncello

2 1/2 cups almond flour

1 teaspoon baking powder

1/3 cup sliced almonds

Powdered sugar, for dusting


Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.

Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.

Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.

In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)

Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.

Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!

Limoncello Pudding Shots


  • 3.4 ounce  box instant lemon pudding mix
  • 1 & 1/2 cups  cold whole milk
  • 3/4 cup  limoncello liqueur
  • 16 ounces  whipped topping , thawed, divided (see note below)
  • optional garnishes: lemon slices, candied lemon, lemon zest, mint, or sprinkles.


    • In a large bowl, whisk together the pudding powder and milk until combined, then add in the limoncello. Whisk vigorously for 2 minutes until it starts to thicken.
  • Soaked Lemon sponge cake 


    Ingredients 🛒


    250g Digestive Biscuits, crushed 

    100g Butter, melted 


    250g Ricotta (not local)

    2 (8oz) Pkts Philadelphia Cheese 

    3/4 Cup Sugar

    1/2 Cup Limoncello 

    1 1/2 Tbls Lemon Zest 

    4 Eggs

    1 Teaspoon Vanilla Essence 

    All ingredients must be at room temperature 

    Lemon Curd Topping 

    1/2 Cup Lemon Juice 

    1/2 Cup Sugar 

    2 Eggs

    2 Tbls Butter 


    Preheat oven 180C/Gas 4.

    Lightly grease the bottom and sides of a 9-inch springform pan.

    In a bowl mix the crushed biscuits and butter together. Press down onto the base of the pan and bake in oven for 15 minutes. Remove and leave to cool completely. If you see the biscuits have moved away from the side of the tin, press them back again with the back of a spoon. 

    In a large bowl beat the ricotta until creamy then add the cream cheese and sugar and beat until smooth. Add the limoncello, zest, vanilla essence and beat until blended. Add the eggs one at a time. Pour cheesecake mixture over the crumbs and bake in oven for approximately 1 hour or until you see the sides set and the middle has a little wobble. Remove from oven and leave to cool to room temperature. 

    To make the curd. Whisk together the lemon juice, sugar and eggs until thoroughly blended. Pour the mixture into a small saucepan over low heat, whisking continuously until the curd has thickened. Take off heat and stir in the butter.  Pour the curd through a fine strainer into a small bowl then pour the curd over the cheesecake and refrigerate for 8 hours or overnight.

    Soaked Lemon sponge cake 

    1 cup sugar (200g)

    6 ounces softened butter (1 1/2 sticks) (170 gr) plus 1 tablespoons  for greasing cake mold 

    4 large eggs

    2 large lemons (zest for cake, juice for syrup) 

    2 1/4 cup flour (300 g)

    1/4 tsp salt if butter is unsalted 

    1/2 cup milk (100 ml)

    3 tsp baking powder

    Lemon syrup 

    1/2 water 

    1/2 cup sugar (100 g)

    Juice of 2 lemons about 1/2 cup 

    In a large mixing bowl cream butter and sugar using paddle attachment until light and fluffy. Add the lemon zest. 

    Add the eggs one at a time making sure it gets well absorbed before adding the next one. 

    Slowly pour in the milk. 

    Mix flour, baking powder and salt.  Sift it in the liquid ingredients and gently mix until well incorporated. 

    Grease a 9 inch (23 cm) Bundt cake pan making sure you get all the grooves.  Pour batter and bake at 350°F/190°C for about 50 minutes. 

    As the cake bakes make the syrup. 

    In a small pan add lemon juice, water and sugar. Bring to a boil, reduce heat and cook for about 15 minutes.  Liquid should reduce to 1/2 total. 

    Cool cake for about 10 minutes, pierce holes using a skewer and gently pour syrup making sure it gets absorbed before adding more. 

     Flip cake onto a serving platter. I always say a prayer that it doesn’t stick to Bundt mold. Lol 

    Add remaining of syrup.

    Perfect drizzled with limoncello before serving.