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Limoncello trifle is a super-rich and indulgent treat that you can assemble with a few storecupboard ingredients.

SERVES 4 – PREP 15 MINS – NO COOK

10 sponge fingers

4tbsp limoncello liqueur or sweet dessert wine

200g raspberries

500g tub custard

500g mascarpone

50g golden caster sugar

1tsp vanilla extract

Finely grated zest 1 lemon

1tsp lemon juice

4tbsp lemon curd

1 Put the sponge fingers into the base of glass serving bowl and pour over the limoncello.

2 Reserve 6 raspberries and tip the remainder on top of the sponge. Pour over the custard and chill.

3 Mix together the mascarpone, sugar, vanilla, lemon zest and juice. Pipe or spoon half of this onto the custard.

4 Pipe or spoon dollops of the mascarpone mixture around the edge. Pour the lemon curd into the centre. Decorate with reserved raspaberries.

Per serving: 580 cals, 39g fat (26g saturated) 47g carbs

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