Limoncello trifle

8 servings Cooking: 3 hrs 15 mins
Rate this recipe
Light as a feather and so refreshing on the palette.

By Food24 December 23 2010
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Ingredients (9)

125 ml limoncello
100 g sponge finger biscuits
200 ml cream — double thick
200 ml water — boiled
1 jelly — lemon, powder
200 ml yoghurt — Greek-style, full cream
lemon — zest only
CUSTARD
250 ml cream — fresh, for whipping
cherries — maraschino, to garnish
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Method:

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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