Description
A delightful and zesty dessert featuring layers of trifle sponges, limoncello, lemon curd, mascarpone cheese, and fresh raspberries.
Ingredients
Scale
- 300g fresh raspberries
- 6 trifle sponges
- 4 tablespoons lemon curd
- 10 tablespoons limoncello
- 250g full-fat mascarpone cheese
- 300ml vanilla custard (store-bought or homemade)
- Zest of half a large lemon
Instructions
- Gently rinse the fresh raspberries and set aside to drain.
- In a trifle dish or individual serving glasses, break the trifle sponges into pieces and layer them at the bottom.
- Drizzle 10 tablespoons of limoncello over the sponge pieces, allowing them to soak up the flavor.
- Spoon the lemon curd over the soaked sponge layer, spreading it evenly.
- In a mixing bowl, combine the mascarpone cheese with the vanilla custard until smooth and creamy.
- Spoon the mascarpone and custard mixture over the lemon curd layer, smoothing it out gently.
- Scatter half of the fresh raspberries over the mascarpone layer, pressing them in slightly.
- Repeat the layering process with the remaining sponge, limoncello, lemon curd, mascarpone mixture, and finish with the remaining raspberries on top.
- Sprinkle the zest of half a large lemon over the top for an extra burst of flavor.
- Refrigerate the trifle for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy this delightful, zesty dessert!
Notes
- For a non-alcoholic version, substitute limoncello with lemon juice or a lemon-flavored soda.
- Make sure to chill the trifle for the recommended time to enhance the flavors.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
Keywords: Mary Berry’s Limoncello & Raspberry Trifle, Limoncello & Raspberry Trifle