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Nigella Limoncello Trifle

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Indulge in the delightful layers of this Nigella Limoncello Trifle, a refreshing dessert that combines creamy mascarpone cheese, zesty lemon curd, and sweet blueberry compote. Perfect for gatherings or special occasions, this trifle is a visual feast that will impress your guests and tantalize their taste buds. With its easy preparation and stunning presentation, it’s bound to become a favorite at any event. This no-bake dessert can be made ahead of time, allowing the flavors to meld beautifully. Serve it chilled with a dollop of whipped cream and a sprinkle of fresh blueberries for a truly irresistible treat.

Ingredients

Scale
  • 1 cup (220g) caster sugar
  • 300ml water
  • 300g blueberries
  • 1/2 tsp arrowroot
  • 5 eggs, separated
  • 250g mascarpone
  • 1/3 cup (4 tbsp) lemon curd
  • 1/2 pandoro or 1 Madeira cake, cut into 2cm-thick slices
  • Whipped cream, to serve

Instructions

  1. Prepare the sugar syrup by combining 100g sugar and water in a saucepan over low heat until dissolved. Simmer for 5 minutes; reserve 1/3 cup and set aside.
  2. Create blueberry compote by cooking blueberries in remaining syrup over low heat for 2 minutes. Mix arrowroot with cold water and add to blueberries, stirring until thickened; let cool.
  3. In an electric mixer, beat egg yolks with remaining sugar until thick, then blend in mascarpone and lemon curd.
  4. Whip egg whites until soft peaks form; gently fold into the mascarpone mixture.
  5. Assemble layers in a glass dish: cake slices brushed with syrup, mascarpone mixture, and blueberry compote. Repeat layers two more times; finish with cake topped with mascarpone.
  6. Cover and refrigerate for at least 4 hours before serving.

Nutrition

Find it online: https://perfectrecipeworld.com/nigella-limoncello-trifle/