Limoncello trifle is a super-rich and indulgent treat that you can assemble with a few storecupboard ingredients.
10 sponge fingers
4tbsp limoncello liqueur or sweet dessert wine
500g tub custard
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