Limoncello trifle is a fresh and flavourful twist on the classic British dessert. It is so easy to make, and the addition of limoncello gives a lovely boozy kick. This dessert recipe requires no cooking, just a little bit of prep and some assembling. Trifle has been a popular British dessert for decades, and with this delicious limoncello trifle, it’s easy to see why. The layers of lemony sponge cake, sweet lemon curd, light whipped cream, and fresh berries make it an interesting and crowd pleasing pudding. Limoncello is an Italian lemon liqueur from the south of Italy. It can be used to make delicious cocktails but also works so well in desserts, such as in this limoncello trifle. If you’ve never tried it before, then this is a great recipe to use limoncello for the first time, you’re guaranteed to love it.
- 300g lemon loaf cake, cut into 1cm slices
- 4tbsp limoncello liqueur
- 350g blackberries, defrosted if frozen
- 200g lemon curd
- 600ml double cream
- 4tbsp icing sugar
- 4tbsp Marsala or sweet sherry
- Zest of 1 lemon, to decorate
Lay the cake on a plate and drizzle over the limoncello. Put two-thirds of the cake in the base of a serving bowl. Scatter over the berries, reserving some. Drizzle with two-thirds of the lemon curd.
Whip the cream, icing sugar and Marsala, or sherry, to loose peaks. Spoon half on the cake, and scatter over the remaining cake and the reserved berries. Spoon over the rest of the lemon curd and cream mixture. Sprinkle over the lemon zest. Chill until ready to serve.