Nigella's Blackberry Trifle with Creamy Limoncello Mascarpone
Indulge in the luscious layers of Nigella's Blackberry Trifle with Creamy Limoncello Mascarpone, a show-stopping dessert that masterfully balances tangy, sweet, and velvety flavors. This easy no-bake trifle features syrup-soaked sponge fingers infused with a vibrant blackberry and limoncello mixture, perfectly complemented by a decadent mascarpone cream enriched with lemon zest and vanilla. With a prep time of just 25 minutes, it’s the ultimate choice for effortless entertaining. Topped with fresh blackberries and optional mint leaves, this chilled treat is as visually stunning as it is delicious, making it the perfect centerpiece for summer gatherings or festive occasions.
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Ingredients
- 300 grams Blackberries
- 50 grams Granulated sugar
- 2 tablespoons Lemon juice
- 100 milliliters Limoncello liqueur
- 200 grams Sponge fingers (ladyfingers)
- 250 grams Mascarpone cheese
- 200 milliliters Double cream (heavy cream)
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 whole lemon Lemon zest
- 50 grams Fresh blackberries (for garnish)
- 1 handful Mint leaves (optional)
Directions
Step 1
In a medium mixing bowl, combine 300 grams of blackberries, 50 grams of granulated sugar, and 2 tablespoons of lemon juice. Gently mash the berries with a fork to release some juices. Let this mixture sit for 10 minutes to macerate.
Step 2
Add 100 milliliters of limoncello liqueur to the macerated blackberries and stir to combine. Set aside for later use.
Step 3
Layer the bottom of a large glass trifle dish (or individual serving glasses) with half the sponge fingers (ladyfingers). Drizzle half of the blackberry-limoncello mixture over the sponge fingers, allowing the liquid to soak in.
Step 4
In another mixing bowl, whisk together 250 grams of mascarpone cheese, 200 milliliters of double cream, 50 grams of powdered sugar, 1 teaspoon of vanilla extract, and the zest of 1 lemon. Whisk until the mixture is smooth, creamy, and slightly thickened.
Step 5
Spread half of the creamy mascarpone mixture over the soaked sponge fingers in the trifle dish, smoothing it with a spatula.
Step 6
Repeat the layering process: add the remaining sponge fingers, drizzle them with the rest of the blackberry-limoncello mixture, and finish with the remaining mascarpone topping.
Step 7
Cover the trifle with plastic wrap and refrigerate for at least 3 hours, allowing the flavors to meld and the dessert to chill.
Step 8
Before serving, garnish the top of the trifle with 50 grams of fresh blackberries and a handful of optional mint leaves for a pop of color and freshness.
Step 9
Serve chilled and enjoy this elegant, summery dessert!
Nutrition Facts
| Serving size | (1250.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3319.4 |
| Total Fat 184.0g | 0% |
| Saturated Fat 118.5g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 717.5mg | 0% |
| Sodium 512.9mg | 0% |
| Total Carbohydrate 348.5g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 241.5g | |
| Protein 34.1g | 0% |
| Vitamin D 80.0IU | 0% |
| Calcium 703.1mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1085.1mg | 0% |
Source of Calories