Nigella Anglo Italian Trifle recipe combines trifle sponges, blackcurrant jam, amaretti biscuits, limoncello, blackberries, and mascarpone cheese for a delightful dessert the preparation time for this dessert is 30 minutes and it requires 4 to 24 hours of chilling time serves up to 8 people.
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🤎 Why You’ll Love This Anglo Italian Trifle Recipe:
- Delicious Layers: The combination of spongy layers, creamy mascarpone, and juicy blackberries creates a rich, flavorful dessert.
- Elegant Presentation: The trifle’s beautiful layers make it visually appealing, perfect for impressing guests at any occasion.
- Easy Prep: With simple ingredients and straightforward steps, this recipe is easy to prepare and doesn’t require advanced skills.
- Versatile Chilling Time: It can be made ahead and chilled for up to 24 hours, making it convenient for busy schedules.
❓ What Is Nigella Anglo Italian Trifle Recipe?
Nigella Anglo Italian Trifle is a rich dessert featuring layers of trifle sponges, blackcurrant jam, crushed amaretti biscuits, and fresh blackberries, topped with a creamy mascarpone mixture this trifle combines British and Italian elements, creating a luxurious, creamy texture with tangy and sweet flavors.
🍇 Nigella Anglo Italian Trifle Ingredients
- 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 Nigella Anglo Italian Trifle
- Cut the trifle sponges into small pieces and layer them in the bottom of a 2-liter (8-cup) glass bowl. Spread 150g (2/3 cup) of jam over the sponges.
- Crush the amaretti biscuits and sprinkle most of them over the jam-covered sponges. Pour 150ml (2/3 cup) of limoncello over this layer.
- Heat the remaining 50g (1/3 cup) of jam with lemon juice in a pan. Add blackberries and cook until they start to release their juices. Pour this mixture over the biscuits.
- Beat the egg yolks and sugar until smooth. Gradually add 50ml (3 tablespoons) of limoncello while whisking, then mix in the mascarpone and the remaining 50ml (3 tablespoons) of limoncello.
- In a separate bowl, whisk egg whites until stiff but not dry. Fold them into the mascarpone mixture, then spread this over the blackberries.
- Cover the bowl with clingfilm and refrigerate for at least 4 hours or up to 24 hours. Let it sit at room temperature for 40-60 minutes before serving.
- Toast flaked almonds in a dry pan until golden. Cool, then mix with reserved amaretti crumbs. Sprinkle over the trifle before serving.
💭 Recipe Tips:
- Ensure sponges are evenly layered to prevent sogginess; they should be just moist, not soaked, for a balanced texture.
- Use room-temperature ingredients for the mascarpone mixture to achieve a smooth, creamy consistency and avoid lumps.
- Adjust sweetness of the jam and limoncello according to taste; some brands may vary in sweetness, impacting the final flavor.
- Let the trifle chill adequately for at least 4 hours to allow flavors to meld and textures to set properly.
🍨 What To Serve With Anglo Italian Trifle?
Serve Anglo Italian Trifle with Coffee Ice Cream, Lemon Mousse, Mascarpone Icing or Salted Caramel Sauce a cup of Poinsettia Cocktail also complements this rich and creamy dessert well.
🎚 How To Store Leftovers Anglo Italian Trifle?
- In The Fridge: Keep leftovers anglo italian trifle covered with clingfilm in the refrigerator it can be stored for up to 24 hours before serving to maintain its freshness and texture.
- In The Freezer: Freezing leftovers anglo italian trifle is not recommended as it can affect the texture of the trifle.
FAQ’S
Can I prepare the trifle a day in advance?
Yes, you can prepare Nigella Anglo Italian Trifle a day in advance it benefits from sitting in the fridge for at least 4 hours or up to 24 hours, allowing the flavors to meld and the texture to set perfectly.
How do I avoid soggy trifle sponges in this dessert?
To avoid soggy trifle sponges, ensure they are lightly moistened with the liquid, not soaked layer them gently and allow them to absorb the flavors without becoming overly wet.
How do I know when the trifle is properly chilled?
The trifle is properly chilled when the layers have set and the dessert is firm to the touch it should be cool throughout and have a consistent texture.
Can I use Greek yogurt instead of mascarpone cheese?
You can use Greek yogurt instead of mascarpone cheese, but it will alter the texture and flavor greek yogurt is tangier and less creamy than mascarpone, which may affect the overall richness of the trifle.
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Nigella Anglo Italian Trifle Nutrition Facts
Amount Per Serving
- Calories: 350 kcal
- Protein: 6 grams
- Total Fat: 20 grams
- Saturated Fat: 8 grams
- Carbohydrates: 35 grams
- Sugars: 25 grams
- Fiber: 2 grams
- Sodium: 100 mg
Nigella Anglo Italian Trifle
Description
Nigella Anglo Italian Trifle recipe combines trifle sponges, blackcurrant jam, amaretti biscuits, limoncello, blackberries, and mascarpone cheese for a delightful dessert the preparation time for this dessert is 30 minutes and it requires 4 to 24 hours of chilling time serves up to 8 people.
Ingredients
Instructions
- Cut the trifle sponges into small pieces and layer them in the bottom of a 2-liter (8-cup) glass bowl. Spread 150g (2/3 cup) of jam over the sponges.
- Crush the amaretti biscuits and sprinkle most of them over the jam-covered sponges. Pour 150ml (2/3 cup) of limoncello over this layer.
- Heat the remaining 50g (1/3 cup) of jam with lemon juice in a pan. Add blackberries and cook until they start to release their juices. Pour this mixture over the biscuits.
- Beat the egg yolks and sugar until smooth. Gradually add 50ml (3 tablespoons) of limoncello while whisking, then mix in the mascarpone and the remaining 50ml (3 tablespoons) of limoncello.
- In a separate bowl, whisk egg whites until stiff but not dry. Fold them into the mascarpone mixture, then spread this over the blackberries.
- Cover the bowl with clingfilm and refrigerate for at least 4 hours or up to 24 hours. Let it sit at room temperature for 40-60 minutes before serving.
- Toast flaked almonds in a dry pan until golden. Cool, then mix with reserved amaretti crumbs. Sprinkle over the trifle before serving.
Notes
- Ensure sponges are evenly layered to prevent sogginess; they should be just moist, not soaked, for a balanced texture.
Use room-temperature ingredients for the mascarpone mixture to achieve a smooth, creamy consistency and avoid lumps.
Adjust sweetness of the jam and limoncello according to taste; some brands may vary in sweetness, impacting the final flavor.
Let the trifle chill adequately for at least 4 hours to allow flavors to meld and textures to set properly.