Ingredients for Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone
- Ladyfingers
- Black Currant Jam
- Lemon, Juice Of
- Liqueur
- Granulated Sugar
- Mascarpone Cheese
- 100g amaretti cookies
- Fresh Blackberries
- Sliced Almonds
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How to Make Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone
- Gently split 1 package (approximately 20) ladyfingers lengthwise. Spread 1/2 cup of currant jam between each ladyfinger to create small sandwiches. Arrange these in the bottom of a 2-quart trifle bowl or individual dessert glasses.
- Crumble 100g amaretti cookies and evenly distribute most of them over the ladyfingers, reserving about 2 tablespoons for garnish. Drizzle 1/2 cup limoncello over the cookies and ladyfingers.
- In a medium bowl, whisk together 2 tablespoons limoncello and the remaining currant jam (approximately 1/4 cup).
- Gently fold in 2 cups fresh blackberries, ensuring they are lightly coated.
- Spoon the blackberry mixture evenly over the crumbled amaretti cookies.
- In a large bowl, whisk together 1/4 cup limoncello, 1/4 cup granulated sugar, and 16 oz mascarpone cheese until light and fluffy.
- Carefully spread the mascarpone cream evenly over the blackberry layer.
- In a small bowl, combine the reserved amaretti crumbs (2 tablespoons) with 1/4 cup toasted slivered almonds. Sprinkle this mixture over the trifle.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled in your trifle bowl or individual dessert glasses.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
2g
Carbs
5g
