Limoncello Trifle – Little bit of Italy & a little bit of England :)
I had always dreamt of visiting Italy since I was a little kid. I did not know anything about Italy at that time but the country fascinated me and the thought of going there for a vacation seemed like fun. I finally got a chance to visit Italy in Dec 2011 and it was one of the most cherished vacations ever! 6 days passed in a flash. There are so many beautiful memories I have; food, places, people, nature, architecture, scenic beauty… Needless to say, the food I ate there was the most authentic Italian cuisine that I have ever tasted. When I returned, I just had to try to recreate the Italian taste. There was a bottle of Limoncello that I had bought from my trip. Since I knew that Limoncello was a uniquely Italian Liqueur, I decided to incorporate it in a dessert. Luckily, I came across Jamie’s recipes about a trifle which had limoncello and bingo! So, here is a fusion of Italy and England for you 🙂
Limoncello Trifle
Ingredients:
- Oranges – 3
- Limoncello -75 ml
- Sponge Fingers – 100 grams
- Mascarpone – 250 grams
- Icing Sugar – 2 tablespoons + extra for dusting
- Semi-skimmed Milk – 100 ml
- Lemon – 1
- Pure Vanilla Extract/paste – 1 teaspoon
- Fresh Raspberries – 250 grams
- 1 bar of good quality dark chocolate (100% cocoa) for grating
Steps:
- Take a dish (preferably flat) and squeeze the juice of 3 oranges. Add the Limoncello and mix well.
- Mix mascarpone, milk, vanilla extract and icing sugar in a separate bowl. Grate the zest of a lemon and squeeze half of its juice. Mix well with a spatula or an electric whisk. Please do not over whisk to avoid any chance of splitting the mascarpone cheese.
- Dip the sponge fingers in the orange + limoncello mixture, a couple of seconds on each side and start layering your bowl with them.
- Once one layer is completed, cover it with the mascarpone batter. Grate some dark chocolate over this layer along with some raspberries.
- Repeat a layer of sponge fingers dipped in orange + limoncello. And cover the sponge fingers with the remaining mascarpone batter.
- Grate the remaining dark chocolate on the top along with the remaining raspberries and keep it in the fridge overnight to set.
- Just before serving, sprinkle the icing sugar and serve.
This is a perfect summer dessert which makes my heart happy and joyous 🙂 🙂
Hope you and your guests love this dessert.
Do share your experience 🙂
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