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
- toasted flaked almonds – handful
- candied lemon zest
To assemble the trifle, line a 2 litre shallow glass serving bowl/dish with slices of Panettone, overlapping them slightly.
Drizzle the limoncello over the top and let it soak into the bread, then spread the lemon curd on top.
Scrunch up the meringue nests and scatter them over the curd, followed by the custard – generously spooned over the top.
Insert the butterfly whisk into your TM bowl and pour the cream, icing sugar and vanilla extract into your TM bowl and whip on Speed 3, without setting a time, until the desired stiffness is achieved, watching carefully to avoid over-whipping.
Spoon the whipped cream over the top of the trifle in soft peaks and chill until ready to serve.
- Scatter over the toasted almond and candied lemon zest and serve.
To get a lovely crisp finish and typical ‘nutty’ flavour, I find it best to spread some flaked almonds out on some baking parchment, covering a baking sheet and then pop the tray into a hot oven set around 180-200C. Allow to cool completely and scatter over the whipped cream just before you serve.