If one could describe a dessert as voluptuous in flavour and totally indulgent, this would be it. Amaretti and sweetend mascarpone rather than cream give this trifle an Italian twist, something which is emphasised by the Limoncello that it is laced with. Definitely naughty but difficult to say no to a second helping. This Anglo Italian Trifle is best enjoyed with a group of rowdy, hedonistic friends after a dribbly lunch or dinner or as the perfect alternative (or addition) to Christmas Pudding.
What you need…
1 x pretty, 2-litre glass trifle bowl
8 trifle sponges
1 jar of blackcurrant jam
100g Amaretti biscuits, plus a handful for the topping
600g frozen fruits, defrosted: summer fruits work well
2 eggs, separated
100g caster sugar
750g mascarpone cheese
What to do…
Split the trifle sponges and make into sandwiches with the jam; then wodge them into your trifle bowl. Crush the Amaretti biscuits in your hand and sprinkle them all over the trifle sponges then pour over 180ml Limoncello.
Tip the fruit over the sponges and Amaretti, perhaps arranging the bigger attractive fruit around the edges – for presentation purposes – you’ll be able to see them through the glass.
In a small bowl, whisk the egg whites until stiff. Put to one side.
In a large bowl, use an electric whisk to whisk together the egg yolks and caster sugar until the mixture is thick and smooth . Still whisking, slowly add 60ml of Limoncello, creating a light, moussey mixture. Whisk in the mascarpone until everything is smoothly combined. Add the remaining Limoncello and give the mixture a final whiz with the electric whisk. Tip in the egg white and fold in with a balloon whisk – this makes the mascarpone ‘cream’ lovely and airily light.
Dollop the mascarpone ‘cream’ on top of the fruit and gently, spread it a little, creating little soft peaks.
Cover the trifle and and pop in the fridge overnight, allowing all the flavours to gather and the Limoncello to permeate the fruit, sponges and Amaretti, mingling with the fruit to create sheer yumminess.
About one hour before you want to plunge the spoon into your delectable dessert, take it out of the fridge to come to room temperature. Just before serving, crush the remaining Amaretti biscuits and scatter over the top of the trifle. (We have also decorated our with birthday candles and made it a very special birthday cake). Your Anglo Italian Trifle is now ready to be demolished! Just gorgeous!
Change the fruit to reflect the season.
Keep tasting the mascarpone cream as you add the Limoncello – I like my trifles quite boozy – you may want a little less alcohol….or perhaps a tad more!
Dead easy: no cooking, more of an assembly job with a bit of whisking but it looks and tastes spectacular!