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Limoncello trifle

This is a rich, zesty alternative to traditional trifle. It uses mascarpone cheese, a triple cream cheese that's soft and easily spread.


  • 100ml Limoncello liquor

  • 300g frozen blueberries (defrosted)

  • 200g golden caster sugar

  • ½ teaspoon of arrowroot

  • 5 medium size eggs, separated

  • 250g mascarpone cheese

  • 5 tablespoons of lemon curd

  • ½ Pandoro cake (cut into 2cm slices)

  • 550ml double cream

  • Handful of toasted flaked almonds


  • 1.

    In a medium size saucepan, dissolve 100g of sugar with 300ml of water on a medium heat. Cook for 5 minutes and stir occasionally.

  • 2.

    Transfer 80ml of the sugar syrup into a bowl, pour in the Limoncello, mix well and set aside to cool.

  • 3.

    Add the blueberries in the pan with the remaining sugar syrup and cook on a medium heat for 2 minutes until they are beginning to release some juice.

  • 4.

    In a drinking glass, mix the arrowroot with 2 tablespoons of cold water and stir until smooth. Pour in the pan with the blueberries and cook for a further minute, keep stirring. Allow to cool. (Reserve some berries to decorate).

  • 5.

    Place the egg yolk with the remaining sugar in a large bowl and whisk until pale and thick. Beat in the mascarpone and the lemon curd.

  • 6.

    In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gently fold into the mascarpone and lemon curd mixture.

  • 7.

    Place a layer of Pandoro in a large 1.5litre glass serving dish. Brush with a third of the Limoncello syrup, then spread with a third of the curd mixture. Add in a third of the berries and their syrup.

  • 8.

    Repeat the layers, then top with a final layer of cake. Brush with the remaining Limoncello syrup and top with the remaining curd mixture.

  • 9.

    Cover with clingfilm and chill for 5 hours or overnight.

  • 10.

    To serve, whip the cream to soft peaks and spread evenly over the trifle. Scatter with the reserved blueberries and toasted flaked almonds.

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