The limoncello trifle

Limoncello trifle
delicious. - May 2005 , Page 122 Recipe by Valli Little

8 serving      4.30 to prep    0:15 to cook
1 cup (220g) caster sugar
100ml limoncello*
300g blueberries
1/2 tsp arrowroot
5 eggs, separated
250g mascarpone
1/3 cup (4 tbs) lemon curd
1/2 pandoro* or 1 Madeira cake, cut into 2cm-thick slices
Whipped cream, to serve
1 tbs toasted flaked almonds, to serve

Step 1
Place 100g of the caster sugar in a saucepan with 300ml of water and stir over low heat until sugar dissolves.
Step 2
Increase the heat to medium and simmer for 5 minutes. Remove 1/3 cup (80ml) of the sugar syrup and place in a bowl with the limoncello, stirring to combine. Set aside. Add the blueberries to the remaining sugar syrup and cook for about 2 minutes over low heat or just until they begin to release some of their juice.
Step 3
Meanwhile, combine the arrowroot with 2 tablespoons of cold water and stir until smooth. Add to the blueberries and cook, stirring, for a further minute until thickened. Set aside and allow to cool.
Step 4
Place egg yolks and remaining 120g caster sugar in the bowl of an electric mixer and beat until pale and thick.
Step 5
Beat in mascarpone and lemon curd.
Step 6
In a separate bowl, beat the eggwhites until soft peaks form, then gently fold them into the mascarpone and lemon curd mixture. Place a layer of pandoro or madeira sponge cake slices in a 1.5-litre glass serving dish, brush with some of the limoncello syrup, then spread with one third of the mascarpone mixture. Drizzle with one third of the blueberries and their syrup.
Step 7
Repeat the layers, then top with a final layer of cake. Brush with the syrup and top with the remaining mascarpone (reserving the remaining berries for garnish). Cover and refrigerate for 4 hours or overnight.
Step 8
Just before serving the trifle, top with whipped cream, scatter over the reserved blueberries and sprinkle with flaked almonds.

by taste


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