Blueberry Limoncello Trifle
A no bake dessert layered with lady fingers, lemon curd, blueberries and Limoncello.
Ingredients
- 200g/7 oz trifle sponges or pound cake
- 3 tbsp Limoncello or other lemon flavoured liqueur
- 500ml/2cups lemon curd prepared
- 750ml/3 cups whipping cream divided
- 4 tbsp sugar divided
- 2 tsp vanilla
- 400 g/14 oz blueberries
- 50 g/2 oz 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 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 ½ cup.
- Layer ½ 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.
- * 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.
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.
Nutrition
Calories: 586kcalCarbohydrates: 60gProtein: 6gFat: 36gSaturated Fat: 22gCholesterol: 148mgSodium: 213mgPotassium: 124mgFiber: 1gSugar: 44gVitamin A: 1235IUVitamin C: 4mgCalcium: 71mgIron: 1mg
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