Nigella Lawson’s Anglo-Italian Trifle is made with trifle sponges, blackcurrant jam, amaretti biscuits, limoncello, blackberries, eggs, caster sugar, mascarpone cheese, and flaked almonds. This delicious Anglo-Italian Trifle recipe creates a tasty dessert that takes about 4 hours and 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 8 trifle sponges
- 200 grams blackcurrant jam
- 200 grams amaretti biscuits
- 250 millilitres limoncello (or other lemon liqueur)
- Juice of ½ lemon
- 750 grams blackberries
- 2 large eggs (separated)
- 100 grams caster sugar
- 750 grams mascarpone cheese
- 50 grams flaked almonds
How To Make Anglo Italian Trifle:
- Prepare the Sponges: Split the trifle sponges in half and make little sandwiches with 5 oz of blackcurrant jam; place them in the bottom of a glass bowl (about 2 liters/8 cups capacity).
- Add Amaretti Biscuits: Crush the amaretti biscuits into crumbs (reserve some for topping) and scatter most over the sponge layer. Pour ⅔ cup (150 ml) of limoncello over the biscuits.
- Cook the Blackberries: In a saucepan, melt the remaining 2 oz of jam with the lemon juice over low heat. Add the blackberries and cook for about 1 minute until the juices start to run, then pour the mixture over the biscuits.
- Make the Mascarpone Mixture: Whisk the egg yolks with ½ cup of caster sugar until thick and smooth. While whisking, slowly add ⅓ cup (50 ml) of limoncello until light and airy. Fold in the mascarpone until smooth, then add another ⅓ cup (50 ml) of limoncello.
- Whip the Egg Whites: In a separate bowl, whisk the egg whites until firm but not dry, then gently fold them into the mascarpone mixture.
- Assemble the Trifle: Spread the mascarpone mixture over the blackberries in the bowl. Cover with clingfilm and chill in the fridge for at least 4 hours (up to 24 hours).
- Prepare to Serve: Remove the trifle from the fridge 40 minutes to 1 hour before serving to bring it to room temperature. Toast the flaked almonds in a dry pan over medium heat until golden, then cool and mix with the reserved amaretti crumbs.
- Final Touch: Remove the clingfilm and sprinkle the almond-amaretti mixture on top. Serve and enjoy the layers of lemony, creamy, and fruity goodness!
Recipe Tips
- Use Fresh Blackberries: Fresh blackberries enhance the flavor and texture of the trifle. If you can’t find fresh ones, thaw frozen blackberries before using.
- Chill Properly: Allow the trifle to chill for at least 4 hours, but overnight is even better. This helps the flavors blend and the layers set nicely.
- Whip Egg Whites Carefully: When whipping the egg whites, beat them until firm but not dry. This will make your mascarpone mixture light and fluffy.
- Toast Almonds Just Before Serving: Toast the flaked almonds in a dry pan until golden, but do this just before serving for maximum crunch and freshness.
- Reserve Amaretti Crumbs for Topping: Set aside some amaretti crumbs for the top layer. This adds texture and a nice finish to your trifle.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Anglo-Italian Trifle cool until it reaches room temperature. Then, cover it with clingfilm and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Freezing is not recommended for trifle because the texture of the cream and fruits can change.
Nutrition Facts
Serving Size: 1 trifle (serves 8)
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 60mg
- Potassium: 180mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 6g
Try More Nigella Lawson Recipes:
- Nigella Bundt Cake
- Nigella Apple and Almond Cake
- Nigella Sticky Toffee Pudding
- Nigella Chocolate And Banana Cake
- Nigella Dorset Apple Cake
Nigella Anglo Italian Trifle
Description
Nigella Lawson’s Anglo-Italian Trifle is made with trifle sponges, blackcurrant jam, amaretti biscuits, limoncello, blackberries, eggs, caster sugar, mascarpone cheese, and flaked almonds. This delicious Anglo-Italian Trifle recipe creates a tasty dessert that takes about 4 hours and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Sponges: Split the trifle sponges in half and make little sandwiches with 5 oz of blackcurrant jam; place them in the bottom of a glass bowl (about 2 liters/8 cups capacity).
- Add Amaretti Biscuits: Crush the amaretti biscuits into crumbs (reserve some for topping) and scatter most over the sponge layer. Pour ⅔ cup (150 ml) of limoncello over the biscuits.
- Cook the Blackberries: In a saucepan, melt the remaining 2 oz of jam with the lemon juice over low heat. Add the blackberries and cook for about 1 minute until the juices start to run, then pour the mixture over the biscuits.
- Make the Mascarpone Mixture: Whisk the egg yolks with ½ cup of caster sugar until thick and smooth. While whisking, slowly add ⅓ cup (50 ml) of limoncello until light and airy. Fold in the mascarpone until smooth, then add another ⅓ cup (50 ml) of limoncello.
- Whip the Egg Whites: In a separate bowl, whisk the egg whites until firm but not dry, then gently fold them into the mascarpone mixture.
- Assemble the Trifle: Spread the mascarpone mixture over the blackberries in the bowl. Cover with clingfilm and chill in the fridge for at least 4 hours (up to 24 hours).
- Prepare to Serve: Remove the trifle from the fridge 40 minutes to 1 hour before serving to bring it to room temperature. Toast the flaked almonds in a dry pan over medium heat until golden, then cool and mix with the reserved amaretti crumbs.
- Final Touch: Remove the clingfilm and sprinkle the almond-amaretti mixture on top. Serve and enjoy the layers of lemony, creamy, and fruity goodness!
Notes
- Use Fresh Blackberries: Fresh blackberries enhance the flavor and texture of the trifle. If you can’t find fresh ones, thaw frozen blackberries before using.
- Chill Properly: Allow the trifle to chill for at least 4 hours, but overnight is even better. This helps the flavors blend and the layers set nicely.
- Whip Egg Whites Carefully: When whipping the egg whites, beat them until firm but not dry. This will make your mascarpone mixture light and fluffy.
- Toast Almonds Just Before Serving: Toast the flaked almonds in a dry pan until golden, but do this just before serving for maximum crunch and freshness.
- Reserve Amaretti Crumbs for Topping: Set aside some amaretti crumbs for the top layer. This adds texture and a nice finish to your trifle.