This is a rich, zesty alternative to traditional trifle. It uses mascarpone cheese, a triple cream cheese that's soft and easily spread.
In a medium size saucepan, dissolve 100g of sugar with 300ml of water on a medium heat. Cook for 5 minutes and stir occasionally.
Transfer 80ml of the sugar syrup into a bowl, pour in the Limoncello, mix well and set aside to cool.
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.
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).
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.
In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gently fold into the mascarpone and lemon curd mixture.
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.
Repeat the layers, then top with a final layer of cake. Brush with the remaining Limoncello syrup and top with the remaining curd mixture.
Cover with clingfilm and chill for 5 hours or overnight.
To serve, whip the cream to soft peaks and spread evenly over the trifle. Scatter with the reserved blueberries and toasted flaked almonds.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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