Jamie Oliver’s delicious limoncello trifle
Delicious limoncello trifle
This delicious and easy limoncello trifle is a Jamie Oliver classic. I love making it for any party as it is usually an instant hit. Obviously, due to the alcohol content, it is not so kid-friendly but can be easily made so by swapping out the limoncello and replacing that for orange juice mixed with lemon until it has just the right tartness.
The first time I made this limoncello trifle was years ago when my friend Charlotte and I were trying out a couple of new recipes and picked a few from Jamie. The one I was in love with was the trapani rigatoni but this limoncello trifle needed some work.
If there is one thing I dislike about tiramisu it is a soggy bottom. You’ve probably tried purchasing tiramisu in the shops before? They always have that soggy bottom. And that was the same the first time I made this limoncello trifle. I call it a trifle, or rather Jamie calls it a trifle but I always think it has more resemblance with a tiramisu.
But what’s in a name right? Anyway, I loved the flavors but not the bottom. Jamie mentions in his original recipe for this limoncello trifle to pour the juice and the limoncello straight into the bottom of the dish. That way you do get that soggy bottom.
Instead of just pouring in all the moisture I chose to dip it in this time. I used the same technique I have for the tiramisu, I make a mix of the orange juice and the limoncello and I dip the lady fingers in one by one before adding it to the dish.
Now there is a fine balance between leaving it in too long or leaving it in too short. You do want the ladyfingers to soak up some of the liquid, otherwise you won’t have any flavor and the cookies will be too dry.
This time the bottom was perfect and that made this little dishes the hero of the day. They are perfect for any kind of party. Maybe not if it involves children. If that is the case, you can swap the limoncello for a mix of orange juice and lemon juice. Maybe mix in a bit lemon zest as well. I love lemon, but if you’re not too fond of that mix it to your liking and add some honey if you need to do that.
The mascarpone for the limoncello trifle is mixed with the icing sugar, lemon juice, lemon zest and a bit of limoncello as well. As an alternative I also absolutely love using lemon curd instead of all of the above. If you want to use that you can simply use a couple of table spoons of lemon curd and mix it till you like it. I easily add in half a jar.
Never not enough lemon for me! The dish is then assembled by layering the lady fingers, adding the mascarpone mix and ending with a big layer of raspberries. I like to finish it with grated dark chocolate. It’s best to do that right before serving though.
The chocolate otherwise gets wet and melts a bit. So to keep it looking nice, grate the chocolate right before serving and enjoy.
Obviously if raspberries are not in season you can make this limoncello trifle with any other seasonal fruit. It would go brilliantly with strawberries, black berries or blue berries. Try and use the softer fruits as that will work best.
- 2 oranges juiced
- 3 tbsp of limoncello
- 1 package of lady fingers
- 300 gr mascarpone
- 2 tbsp icing sugar
- juice of half a lemon
- zest of 1 lemon
- 1 vanillapod
- 150 gr raspberries
- dark chocolate for grating
Put the juice of the two oranges together with the limoncello into a flat bowl and taste. If it has too strong an alcohol taste you can adjust it with adding more juice. Dip each of the ladyfingers into the mixture and lay them into a serving dish with a flat bottom. Continue until you have a layer of ladyfingers.
In a separate bowl mix the mascarpone with the icing sugar, lemon juice, vanillaseeds, zest and about 1-2 tbsp of the dipping mixture you used. Stir until everything is combined well.
Spread the mixture over the lady fingers, smoothing it as much as possible. Put all the raspberries on top of the mixture and finish with a generous grating of the chocolate. Keep chilled until ready to use!