Limoncello Trifle Recipes

LEMON CURD TRIFLE WITH FRESH BERRIES

Lemon Curd Trifle with Fresh Berries image

Provided by Tyler Florence

Categories dessert

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

Steps:

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

LEMONY LIMONCELLO TIRAMISU

Lemony Limoncello Tiramisu image

This limoncello tiramisu is a delightful citrus twist on a classic Italian dessert. It's always a favorite at holiday meals or summer gatherings! —Deena Resnick, Oregon City, Oregon

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 cartons (8 ounces each) mascarpone cheese
6 large egg yolks
3/4 cup sugar
2/3 cup 2% milk
1-1/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 cup lemon juice
1/2 cup limoncello
1 package (7 ounces) crisp ladyfinger cookies
1 jar (10 ounces) lemon curd
Candied lemon slices, optional

Steps:

Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form., Combine lemon juice and limoncello. Briefly dip 24 ladyfingers into lemon mixture and place in the bottom of an 11x7-in. baking dish. Top with half the mascarpone mixture, half the lemon curd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.

Nutrition Facts : Calories 509 calories, Fat 31g fat (17g saturated fat), Cholesterol 204mg cholesterol, Sodium 80mg sodium, Carbohydrate 47g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.

NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone image

Serve this spectacular layered dessert in a trifle dish or individual dessert glasses for a memorable and refreshing ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe.

Provided by BecR2400

Categories Dessert

Time 30m

Yield 1 trifle, 12 serving(s)

Number Of Ingredients 9

Ingredients

8 -10 ladyfingers
1 cup black currant jam
1 lemon, juice of
1 generous cup limoncello lemon liqueur
3 -4 tablespoons granulated sugar, to taste
1 1/2 lbs mascarpone cheese
7 ounces italian amaretti cookies
3 1/2 cups fresh blackberries
1/4 cup sliced almonds, toasted

Steps:

Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
Spoon the blackberries over the crumbled cookies.
Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
Spoon into dessert glasses to serve.

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