Mary Berry Limoncello Trifle

Right, I’ll say it — this is not your granny’s trifle. Unless your granny is Mary Berry, in which case… I bow to her jelly-crowned genius.

This Mary Berry Limoncello Trifle is what happens when a classic British dessert gets cheeky with a bottle of Italian liqueur and a tub of mascarpone. It’s citrusy, creamy, and just boozy enough to make family lunches a bit more interesting (or dangerous, depending on your aunt). It layers Meyer lemon curd, limoncello syrup-soaked ladyfingers, and a cloud of vanilla bean mascarpone. And no, you don’t need to be a pastry wizard to pull this off. If you can dip, spread, and layer without eating it all in the process, you’re golden.

Let’s make a pudding that’s just posh enough to impress, but cheeky enough to enjoy with your slippers on.

Ingredients List

Meyer Lemon Curd

• 5 large egg yolks — for richness and structure.
• 1 cup granulated sugar
• 1/2 cup fresh Meyer lemon juice — more fragrant, less tart. Regular lemons work fine.
• Pinch kosher salt
• 6 tbsp unsalted butter — adds glossy creaminess.

Limoncello Simple Syrup

• 1 cup granulated sugar
• 1/2 cup limoncello — don’t be heavy-handed; this stuff sneaks up on you.

Vanilla Bean Mascarpone Cream

• 1 1/2 cups heavy cream — must be cold or it won’t whip properly.
• 1/2 vanilla bean, seeds scraped — pure indulgence. Swap for extract if needed.
• 1/2 cup granulated sugar
• One 8-ounce tub mascarpone — room temp or you’ll end up with lumps. Learned that one the hard way.

To Assemble

• One 7-ounce pack ladyfingers (about 24)
• Lemon peel curls, for garnish — if you’re feeling fancy or showing off.

How To Make It (Instructions)

1. Make the lemon curd
   In a heatproof bowl over simmering water, whisk egg yolks, sugar, lemon juice, and salt. Keep whisking like your wrist depends on it until thickened (about 10 minutes).
   Stir in butter until melted and glossy. Cover and chill.
2. Make the limoncello syrup
   In a small saucepan, heat sugar and 1/2 cup water until sugar dissolves. Remove from heat, stir in limoncello. Chill.
   (I once added the limoncello while the syrup was still boiling — poof, goodbye booze. Learn from my sins.)
3. Whip the mascarpone cream
   In a cold bowl, whip cream, vanilla, and sugar to soft peaks.
   Add mascarpone and beat just until stiff. Over-beating turns it to butter. Don’t panic — just stop earlier next time.
4. Assemble the trifle
   Dip ladyfingers quickly in syrup — no long baths! They’ll get soggy faster than a British picnic.
   Layer dipped ladyfingers, a thick spoonful of lemon curd, and a generous swoosh of mascarpone cream. Repeat until you’ve run out or the bowl’s full.
   Cover and refrigerate for at least 3 hours, preferably overnight.
5. Garnish and serve
   Top with lemon curls before serving — or not. No one’s checking your trifle for GCSE presentation marks.

Common Mistakes

Why is my mascarpone cream grainy?
You probably over-beat it or used it straight from the fridge. Always let mascarpone come to room temp.

Why are my ladyfingers mushy?
You soaked them too long. A dip, not a dunk — like a British toe in a cold sea.

Why does my curd taste metallic?
Avoid using reactive metal bowls — stick to glass or stainless steel when working with lemons.

I made it, but it’s bland — what happened?
Too light on the lemon or limoncello. Don’t be shy, it needs that citrus punch to shine.

Storage And Reheating Tips

Fridge:
Store covered for up to 2 days. After that, it starts to break down and go a bit gloopy.

Freezer:
Don’t. The texture won’t survive the defrost.

Reheating:
Not really applicable — this is a chill-and-scoff dessert. If you must, warm leftover lemon curd gently and spoon over the cold trifle for a twist.

What To Serve With It

• Fresh raspberries or strawberries — to cut through the richness and add tartness.
• A glass of chilled limoncello — lean into the theme, why not?
• Shortbread or almond biscotti — for crunch if you’re missing texture.

FAQ Section

Can I make this trifle gluten-free?
Yes, just use gluten-free ladyfingers or sponge. The rest of the recipe is naturally gluten-free.

Can I use store-bought lemon curd?
You can, but it won’t have that bright, custardy zing homemade curd gives. Homemade is worth the extra 10 minutes.

What can I substitute for mascarpone?
You can use full-fat cream cheese mixed with a splash of cream to loosen it. It won’t be as velvety, but it works in a pinch.

Does this need to be made in a trifle dish?
Not at all. A big bowl, a glass dish, even individual ramekins if you’re posh — anything works.

Try More Recipes:

• Mary Berry Fifteen Recipe
• Mary Berry Raspberry Buns
• Mary Berry Coconut Biscuits