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

Limoncello Trifle


  • 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


  1. Take a dish (preferably flat) and squeeze the juice of 3 oranges. Add the Limoncello and mix well.
  2. 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.
  3. Dip the sponge fingers in the orange + limoncello mixture, a couple of seconds on each side and start layering your bowl with them.
  4. Once one layer is completed, cover it with the mascarpone batter. Grate some dark chocolate over this layer along with some raspberries.
  5. Repeat a layer of sponge fingers dipped in orange + limoncello. And cover the sponge fingers with the remaining mascarpone batter.
  6. Grate the remaining dark chocolate on the top along with the remaining raspberries and keep it in the fridge overnight to set.
  7. 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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