Limoncello Mascarpone Trifle
Serves 530 mins prep40 mins cook
This dessert gives me Italian summer vibes, with creamy mascarpone cheese laced with Limoncello, in between layers of pound cake.
0 servings
What you need
Instructions
In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined. 02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined. 03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone. 04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone. 05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes. 06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired. 07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *View original recipe