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On the run up to the Festive Season, we always go out and buy some Italian Panettone and Limoncello liqueur and use them both for a range of festive deserts.  One of our favorite desserts, which brings both these amazing ingredients together is this lovely Limoncello Trifle; a simple and quick to make dessert that is totally packed with huge flavours.


Limoncello is an Italian bitter/sweet lemon liqueur, which is mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Amalfi coast and Capri.  Two of our personal favorites are the ones produced in Sicily and the Maltese island of Gozo.


For the Trifle

  • 6-8 thick slices of Panettone – crusts removed & quartered
  • 50-75 ml limoncello
  • 4 small meringue nests
  • 400ml Ambrosia custard
  • 400ml double cream
  • 2 tbsp icing sugar 
  • 1/2 tsp vanilla extract 
  • half quantity of my Homemade Lemon Curd recipe
My lemon curd

My lemon curd

To decorate

  • toasted flaked almonds – handful
  • candied lemon zest