Blueberry Limoncello Trifle
A no bake dessert layered with lady fingers, lemon curd, blueberries and Limoncello.
Servings: 10
Equipment
- This is an affiliate link.Royalty Art trifle bowl with pedestal
- This is an affiliate link.Breville hand mixer
- This is an affiliate link.Pyrex mixing bowls
Ingredients
- 200g / 7 oz trifle sponges or pound cake
- 3 tbsp Limoncello or other lemon flavoured liqueur
- 500ml / 2 cups This is an affiliate link.lemon curd prepared
- 750ml / 3 cups whipping cream divided
- 4 tbsp sugar divided
- 2 tsp This is an affiliate link.vanilla
- 400g / 14oz blueberries
- 50g / 2oz white chocolate for decoration
- lemon zest for decoration
Instructions
- Arrange trifle sponges on the bottom of a trifle dish attractively-make a pattern if you wish and sprinkle with limoncello.
- Whip 500ml/2 cups of the cream with an electric mixer with 2 tbsp of sugar and 1 tsp of vanilla in a large bowl. Whip the curd with a whisk until light and runny. Gently fold the curd into the whipping cream without losing the volume and reserving 125ml/1/2 cup.
- Layer 1/2 of blueberries on top of the cake, then add the creamy curd mixture. Carefully spread a thin layer of the reserved curd.
- Whip the remaining cream with 2 tsp. of sugar and vanilla. Top your trifle with it and decorate with more blueberries, white chocolate curls and lemon zest curls.
Notes
- You can substitute Limoncello with lemon syrup to make it alcohol free.
- You can also use lady fingers or cubes of pound cake in place of trifle sponges.
- To make chocolate curls drag a blade of your knife along a chocolate bar until curls form or use a vegetable peeler. However my favourite tool is my cheese slicer.
Nutrition
Calories: 563kcal | Carbohydrates: 59g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 294mg | Potassium: 137mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1167IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg