This delicious Limoncello Trifle by Mary Berry is a simple yet elegant dessert that combines fresh raspberries, creamy mascarpone, and zesty lemon curd. Perfect for any occasion, it showcases vibrant flavors and a beautiful presentation. Feel free to swap in your favorite fruits for a personalized twist!
Ingredients Needed
- 300g (11 oz) fresh raspberries
- 6 trifle sponges
- 4 tbsp lemon curd
- 10 tbsp limoncello
- 250g (9 oz) full-fat mascarpone cheese
- 1 × 300ml (10 fl oz) tub of fresh vanilla custard or homemade custard
- Finely grated zest of ½ large lemon
How To Make Limoncello Trifle
- Prepare the Dish: You will need a 1.4-litre (2½-pint) trifle dish (preferably glass). Arrange the raspberries in the base of the dish.
- Prepare the Sponges: Slice the sponges in half horizontally, spread one half generously with lemon curd, and then sandwich the halves back together. Cut each sandwich in half lengthways to create two fingers. Arrange the sandwiches around the edge and in the center of the dish, covering the raspberries, with their cut sides facing outwards for visibility through the glass.
- Soak the Sponges: Drizzle over the limoncello, soaking the sponges well.
- Make the Custard Mixture: Measure the mascarpone into a large bowl. Mix gently using an electric hand whisk until softened, then carefully add the custard a little at a time until fully incorporated and smooth. Pour the custard over the sponges and level the top. Sprinkle over the lemon zest.
- Chill and Serve: Chill until needed and remove from the fridge 10 minutes before serving to bring back to room temperature.
Recipe Tips
- Soak Sponges Generously: Ensure the trifle sponges are well-soaked with limoncello. This keeps them moist and enhances the overall flavor.
- Use Room Temperature Ingredients: Let the mascarpone and custard sit at room temperature for about 10-15 minutes before mixing. This helps them combine smoothly without lumps.
- Chill Before Serving: Allow the trifle to chill for at least 2 hours, or overnight if possible. This allows the flavors to meld together beautifully.
- Add a Garnish: Just before serving, add a few fresh raspberries and a sprinkle of lemon zest on top. This adds a lovely touch and makes the trifle visually appealing.
How To Store Leftovers?
First, let the leftover Limoncello Trifle cool until it reaches room temperature. Then, cover the dish with plastic wrap or a lid and store it in the fridge. It will keep well for up to 3 days.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 334
- Total Fat: 23g
- Saturated Fat: 13g
- Cholesterol: 202mg
- Sodium: 45mg
- Potassium: 115mg
- Total Carbohydrate: 23g
- Sugars: 21g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Baked Alaska
- Mary Berry Vegetable Lasagne
- Mary Berry Banoffee Pie
- Mary Berry Lemon And Blueberry Muffins
Mary Berry Limoncello Trifle
Description
This delicious Limoncello Trifle by Mary Berry is a simple yet elegant dessert that combines fresh raspberries, creamy mascarpone, and zesty lemon curd. Perfect for any occasion, it showcases vibrant flavors and a beautiful presentation. Feel free to swap in your favorite fruits for a personalized twist!
Ingredients
Instructions
- Prepare the Dish: You will need a 1.4-litre (2½-pint) trifle dish (preferably glass). Arrange the raspberries in the base of the dish.
- Prepare the Sponges: Slice the sponges in half horizontally, spread one half generously with lemon curd, and then sandwich the halves back together. Cut each sandwich in half lengthways to create two fingers. Arrange the sandwiches around the edge and in the center of the dish, covering the raspberries, with their cut sides facing outwards for visibility through the glass.
- Soak the Sponges: Drizzle over the limoncello, soaking the sponges well.
- Make the Custard Mixture: Measure the mascarpone into a large bowl. Mix gently using an electric hand whisk until softened, then carefully add the custard a little at a time until fully incorporated and smooth. Pour the custard over the sponges and level the top. Sprinkle over the lemon zest.
- Chill and Serve: Chill until needed and remove from the fridge 10 minutes before serving to bring back to room temperature.
Notes
- Soak Sponges Generously: Ensure the trifle sponges are well-soaked with limoncello. This keeps them moist and enhances the overall flavor.
- Use Room Temperature Ingredients: Let the mascarpone and custard sit at room temperature for about 10-15 minutes before mixing. This helps them combine smoothly without lumps.
- Chill Before Serving: Allow the trifle to chill for at least 2 hours, or overnight if possible. This allows the flavors to meld together beautifully.
- Add a Garnish: Just before serving, add a few fresh raspberries and a sprinkle of lemon zest on top. This adds a lovely touch and makes the trifle visually appealing.
Mary Berry Limoncello Trifle