Limoncello trifle

Recipe from: 23 December 2010

Ingredients 10
Servings 1


Serving Change
  • 125
  • 100
    lady fingers
  • 200
    double cream
  • 200
    boiling water
  • 1
    packet lemon jelly powder
  • 200
    Greek style full cream yoghurt
  • zest of 1 lemon
  • 250
  • 250
    whipping cream
  • Maraschino cherries to garnish


Mix the boiling water with the jelly powder and set aside to cool down. Whisk in the yoghurt until the mixture is smooth. Cover the bowl with cling wrap and put in the fridge to set. Pour the Limoncello in a shallow bowl. Break each biscuit in half and dip into the Limoncello before arranging it in a glass serving dish. Cover the bottom of the dish with the sloshed biscuits. If the Limoncello is finished before you’ve dipped all the biscuits, add a little more to the bowl. Sprinkle the leftover Limoncello over the biscuits. Spoon the double cream over the biscuits. Take the jelly mixture from the fridge and dollop spoonfuls on top of the cream layer. Pour the custard and smooth it to cover the jelly layer. Sprinkle the lemon zest over the surface. Beat the whipping cream until just before it reaches the soft peak stage and spoon it on top to form the last layer. Cover the bowl with cling plastic and place in the fridge for about 3 hours until it has set completely. Garnish with Maraschino cherries just before serving.

Reprinted with permission of Cinnamon.
To visit Cinnamon's blog, click here.

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