Nigella Limoncello Trifle recipe is crafted with caster sugar, limoncello, blueberries, arrowroot, eggs, mascarpone, lemon curd, pandoro or Madeira cake, whipped cream, and toasted flaked almonds this recipe takes 30 minutes to prepare and serves 8 people.
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💛 Why You’ll Love This Limoncello Trifle Recipe:
- Vibrant Flavors: The blend of tangy limoncello, creamy mascarpone, and zesty lemon curd creates a refreshing and vibrant taste experience.
- Texture Play: From the soft, spongey cake layers soaked in limoncello syrup to the velvety mascarpone and airy whipped cream, every bite offers a delightful contrast in textures.
- Make-Ahead Convenience: Ideal for gatherings, this trifle can be assembled ahead of time and chilled, allowing flavors to meld for an even richer taste.
❓ What Is Nigella Limoncello Trifle Recipe?
Nigella Limoncello Trifle is a luscious dessert consisting of layers of pandoro or Madeira cake soaked in limoncello syrup, creamy mascarpone blended with tangy lemon curd, and vibrant blueberries limoncello, which infuses the dessert with a citrusy zest.
🍋 Nigella Limoncello Trifle Ingredients:
- 1 cup (220g) caster sugar
- 100ml limoncello*
- 300g blueberries
- 1/2 tsp arrowroot
- 5 eggs, separated
- 250g mascarpone
- 1/3 cup (4 tbsp) lemon curd
- 1/2 pandoro* or 1 Madeira cake, cut into 2cm-thick slices
- Whipped cream, to serve
🥮How To Make Nigella Limoncello Trifle
- Put 100g of caster sugar and 300ml of water in a saucepan. Stir over low heat until the sugar dissolves.
- Increase the heat to medium and simmer for 5 minutes. Take out 1/3 cup (80ml) of the sugar syrup and mix it with limoncello in a bowl. Set aside.
- Add the blueberries to the remaining sugar syrup in the saucepan. Cook over low heat for about 2 minutes, until they start to release juice.
- In another bowl, mix arrowroot with 2 tablespoons of cold water until smooth. Add this to the blueberries and cook, stirring, for another minute until it thickens. Set aside to cool.
- Put egg yolks and the remaining 120g of caster sugar in an electric mixer bowl. Beat until the mixture is pale and thick.
- Beat in mascarpone and lemon curd until well combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the mascarpone and lemon curd mixture.
- Arrange slices of pandoro or madeira sponge cake in a 1.5-litre glass serving dish. Brush them with some of the limoncello syrup. Spread one third of the mascarpone mixture over the cake. Drizzle with one third of the blueberries and their syrup.
- Repeat the layers: cake, syrup, mascarpone mixture, and blueberries. Finish with a final layer of cake brushed with syrup and topped with the remaining mascarpone (save some blueberries for garnish).
- Cover the dish and refrigerate for 4 hours or overnight.
- Before serving, top the trifle with whipped cream. Sprinkle over the reserved blueberries.
💭 Recipe Tips:
- Use fresh, ripe blueberries to ensure they release their juices properly without becoming mushy.
- Be cautious with the amount of limoncello syrup to avoid oversaturation, which can make the trifle soggy.
- Ensure the mascarpone and lemon curd are well blended to achieve a smooth, creamy consistency.
- Layer the cake slices evenly to maintain balance between cake and filling in every bite.
- Chill the trifle for at least 4 hours or overnight to allow flavors to meld properly before serving.
☕ What To Serve With Limoncello Trifle?
Serve Limoncello Trifle with a side of Chocolate Self Saucing Pudding or Flourless Brownies for a refreshing contrast pair it with American Pancakes or Peanut Butter Cookies complement the dessert with a cup of espresso or a glass of sparkling wine.
🎚 How To Store Leftovers Limoncello Trifle?
- In The Fridge. Store leftovers limoncello trifle covered in the refrigerator for up to 2 days.
- In The Freezer. It’s not recommended to freeze leftovers limoncello trifle due to the texture changes in cream-based desserts when thawed, which can affect its quality and taste.
FAQ’S
How do you know when Limoncello Trifle is set?
The trifle is set when the mascarpone mixture has firmed up and the cake layers have absorbed the limoncello syrup, becoming moist but not soggy. It should hold its shape when sliced.
How do you prevent a Limoncello Trifle from becoming soggy?
To prevent sogginess, lightly brush the cake layers with limoncello syrup instead of soaking them excessively. Ensure the mascarpone mixture is thick and spreadable, not runny, to maintain structural integrity.
Can you add other liqueurs to Limoncello Trifle?
Yes, you can customize the trifle by substituting or adding liqueurs like Grand Marnier or Cointreau for a different flavor profile. Adjust the amount to your taste preference.
Can you make Limoncello Trifle without alcohol?
Yes, you can make a non-alcoholic version by substituting the limoncello with lemon juice or lemonade mixed with a bit of sugar for sweetness. Adjust other ingredients accordingly to balance flavors.
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Nigella Limoncello Trifle Nutrition Facts
Amount Per Serving
- Calories: 350 kcal
- Protein: 6g
- Carbohydrates: 30g
- of which Sugars: 20g
- Fat: 20g
- of which Saturated Fat: 12g
- Fiber: 2g
- Sodium: 80mg
Nigella Limoncello Trifle
Description
Nigella Limoncello Trifle recipe is crafted with caster sugar, limoncello, blueberries, arrowroot, eggs, mascarpone, lemon curd, pandoro or Madeira cake, whipped cream, and toasted flaked almonds this recipe takes 30 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Put 100g of caster sugar and 300ml of water in a saucepan. Stir over low heat until the sugar dissolves.
- Increase the heat to medium and simmer for 5 minutes. Take out 1/3 cup (80ml) of the sugar syrup and mix it with limoncello in a bowl. Set aside.
. - Add the blueberries to the remaining sugar syrup in the saucepan. Cook over low heat for about 2 minutes, until they start to release juice.
- In another bowl, mix arrowroot with 2 tablespoons of cold water until smooth. Add this to the blueberries and cook, stirring, for another minute until it thickens. Set aside to cool.
- Put egg yolks and the remaining 120g of caster sugar in an electric mixer bowl. Beat until the mixture is pale and thick.
- Beat in mascarpone and lemon curd until well combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the mascarpone and lemon curd mixture.
- Arrange slices of pandoro or madeira sponge cake in a 1.5-litre glass serving dish. Brush them with some of the limoncello syrup. Spread one third of the mascarpone mixture over the cake. Drizzle with one third of the blueberries and their syrup.
- Repeat the layers: cake, syrup, mascarpone mixture, and blueberries. Finish with a final layer of cake brushed with syrup and topped with the remaining mascarpone (save some blueberries for garnish).
- Cover the dish and refrigerate for 4 hours or overnight.
- Before serving, top the trifle with whipped cream. Sprinkle over the reserved blueberries.
Notes
- Use fresh, ripe blueberries to ensure they release their juices properly without becoming mushy.
Be cautious with the amount of limoncello syrup to avoid oversaturation, which can make the trifle soggy.
Ensure the mascarpone and lemon curd are well blended to achieve a smooth, creamy consistency.
Layer the cake slices evenly to maintain balance between cake and filling in every bite.
Chill the trifle for at least 4 hours or overnight to allow flavors to meld properly before serving.