 Limoncello Trifle
Ingredients:
100ml Limoncello liquor300g Blueberries 200g golden caster sugar ½ teaspoon of arrowroot 5 medium size eggs, separated 250g Mascarpone cheese 5 tablespoons of lemon curd ½ Pandoro cake (cut into 2cm slices) 550ml double cream Handful of toasted flaked almonds Preparation:
In a medium size saucepan, dissolve 100g of sugar with 300ml of water on a medium heat. Cook for 5 minutes and stir occasionally.Transfer 80ml of the sugar syrup into a bowl, pour in the Limoncello, mix well and set aside to cool. Add the blueberries in the pan with the remaining sugar syrup and cook on a medium heat for 2 minutes until they are beginning to release some juice. In a drinking glass, mix the arrowroot with 2 tablespoons of cold water and stir until smooth. Pour in the pan with the blueberries and cook for a further minute, keep stirring. Allow to cool. (Reserve some berries to decorate). Place the egg yolk with the remaining sugar in a large bowl and whisk until pale and thick. Beat in the mascarpone and the lemon curd. In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gently fold into the mascarpone and lemon curd mixture. |
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