n search of a showstopping cake with a unique combination of flavors, we fell in love with this blackberry-mascarpone lemon cake. It is strikingly beautiful, impressively tall, and features layers of contrasting flavors and textures: tart lemon, sweet blackberries, and a silky rich mascarpone whipped cream. Together, these elements make for a cake that’s both light and decadent. Lemon chiffon cake was the perfect base; it has a light fluffy texture but enough structure to stand four layers tall. Making a frosting with mascarpone cheese took some finesse. The high fat content of mascarpone can cause it to separate when overagitated. Replacing half of the mascarpone with tangy cream cheese, which has stabilizers to ensure a creamy texture, made our frosting foolproof. We whipped the two cheeses with sugar until just light and fluffy, making sure not to overwhip. Next we folded in whipped cream, which we enhanced with gelatin to give it more structure; this gave our frosting a lighter tex