adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Limoncello trifle
0 Likes
Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
"Trifle dazzles as the star of any festive feast."
Ingredients:
  • 220g caster sugar
  • 100ml limoncello*
  • 300g blueberries
  • 1.25 gm arrowroot
  • 250g mascarpone
  • 82.50 ml (4 tbsp) lemon curd
  • 1/2 pandoro* or 1 Madeira cake, cut into 2cm-thick slices
  • Whipped cream, to serve
  • 20.00 ml toasted flaked almonds, to serve
Instructions:
  • Combine 100g of caster sugar with 300ml of water in a saucepan and gently stir until the sugar is fully dissolved over low heat.
  • Turn up the heat to medium and let it simmer for 5 minutes. Take out 1/3 cup (80ml) of the sugar syrup and mix it in a bowl with the limoncello. Stir well and keep it to the side. Put the blueberries into the rest of the sugar syrup and cook on low heat for approximately 2 minutes, or until they start releasing their juices.
  • Combine arrowroot with cold water, mix until smooth, then add to blueberries. Cook and stir for 1 more minute until thickened. Let it cool.
  • In the bowl of an electric mixer, combine egg yolks and the remaining 120g of caster sugar and beat until they become pale and thick.
  • Incorporate mascarpone and lemon curd until smooth and creamy.
  • Whisk the egg whites until soft peaks form, then carefully blend them into the mascarpone and lemon curd mixture. Layer pandoro or madeira sponge cake slices in a 1.5-liter glass serving dish, soak with some limoncello syrup, and spread one third of the mascarpone mixture over the top. Finish by adding a third of the blueberries and their syrup.
  • Layer the ingredients again, finishing with a final layer of cake. Drizzle with the syrup, spread the rest of the mascarpone on top (keeping some berries aside for decoration). Cover and chill in the refrigerator for 4 hours or overnight.
  • Before serving the trifle, generously layer whipped cream on top, sprinkle the reserved blueberries, and finish with a generous sprinkle of flaked almonds for added crunch.

Similar Recipes