Tuesday, 22 July 2008

Blackberry and Limoncello Trifle

Oh my god. This is seriously my favourite dessert in the whole world. I cannot begin to describe the joy of eating this. My friend Jamie gave me a bottle of limoncello, a key ingredient in this recipe a few weeks ago and since then I've been dreaming of this trifle.

This is of course, based on a Nigella recipe and naturally Jamie introduced me to it, but now I can't remember who decided to change the trifle sponges for brioche, but either way, this only adds to amazingness.

This time I also decided to change the recipe further and use half double cream, half mascarpone. The only real disadvantage with this recipe is that the ingredients are pretty pricey. Seen as though I bought most of the ingredients in Waitrose, I couldn't bring myself to spend all that money on mascarpone. Plus, I think the double cream adds a lightness to the rich intense mascarpone.

As with most Nigella recipes, this makes a loooot, but it actually improves with age, so I wouldn't worry about making the whole batch, the leftovers can often be the best part. the picture is of an individual trifle that i made, mostly because I found these dinky dessert glasses. Otherwise I've been dreaming of this trifle dish


1 loaf brioche
200g blackcurrant jam
750g blackberries
1 200g packet amaretti biscuits, blended to a rubble
250ml limoncello
juice ½ lemon
100g sugar
2 x 250g mascarpone
½ pint double cream

Using half the jam, make sandwiches with the brioche, cut in half and squish into the bottom of your trifle dish. Sprinkle over half the amaretti biscuits and drizzle over 150ml of the limoncello.

Add the lemon juice, remaining jam and blackberries to a pan, simmer gently until for a minute or so until the juices start running. Now pour this over the liquer drenched brioche.

Whisk the double cream until its in stiff peaks and set aside. Now whisk the mascarpone with the sugar until smooth, slowly whisk in the remaining 100ml limoncello, then fold in the double cream. Dollop this delightful mixture on top of the berries. Now cover with clingfilm and allow to chill for at least 4 hours or overnight so that the flavours can mingle. Take the dish out of the fridge about 30mins before you want to eat and sprinkle over the remaining amaretti biscuits.

Try not to eat it all yourself....

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