Theresa’s TemptingTrifle – Blueberry Limoncello Dessert

Enjoying an afternoon with friends is wonderful – and when they arrive with a Tempting Lemony Trifle to share – there are smiles all round! So "thanks Theresa for bringing dessert" … and most generously … sharing the recipe … and now we share it with you! 

Hope you enjoy this treat with your friends and family as much as we did.

Preparation and Cooking      allow 45 - 60 minutes  

Chilling time                          6 hours

Ingredients

1 cup (220 gram) Castor Sugar  (you need 100 gram first,   then 120 gram later)

300 ml water

100 ml Limoncello Liqueur

375 gram blueberries = 350 gram and 25 gram blueberries (25 gram will be uncooked and reserved for scattering whole as a topping)   A punnet is usually 125 gram so need 3 punnets.

½ teaspoon Arrowroot powder – this will later be mixed with 2 tablespoons Cold Water

5 eggs – separated

250 gram Mascarpone

4 tablespoons Lemon Curd.     (A good tasting purchased one is fine if you haven’t made it)

1 Madeira Cake.  – cut into 2 cm thick slices.  Usually sold as a Loaf  approx. 350 – 450 gram or homemade.

Whipped Cream  (I suggest whipping approx 300ml of thickened cream)

2 tablespoons Flaked Almonds – Toasted.    (to be sprinkled on just prior to serving)

Method

Use a saucepan and Dissolve 100 gram Castor Sugar in the water over a low heat.

Increase heat to medium and simmer for 5 minutes to make sugar syrup.

Place the Limoncello in a separate bowl and stir through only 1/3 cup of your sugar syrup.

Add 350 grams of blueberries to the sugar syrup in the saucepan.  Heat gently for a couple of minutes until the blueberries soften slightly and release some colour.

In a small cup stir the Arrowroot with 2 tablespoons water until smooth.

Add to saucepan blueberries and warm through, stirring gently until thickening.  Set aside to cool.

Next, using an electric Mixer – beat egg yolks and the remaining 120 gram Castor Sugar until pale and thick in a large bowl.  (NB bowl needs to be large enough for later recipe steps)

Add and Beat through the Mascarpone and Lemon Curd.

Next, using a large bowl and an electric Mixer – beat egg yolks and the remaining 120 gram Castor Sugar until pale and thick.  (NB bowl needs to be large enough for later recipe steps)

Add and Beat through the Mascarpone and Lemon Curd.

In a separate bowl – use the electric mixer (with clean attachment) whisk the eggwhites until soft peaks form.  

Very gently, (so as not to lose the air) fold these whisked eggwhites into the Yolk, Mascarpone, Lemon Curd combination.

Use a 1.5 litre serving dish and place one layer of cake slices on bottom.

Brush cake with some of the Limoncello syrup.

Spread with one-third of the Mascarpone mixture.

Pour over one-quarter of the Blueberries and one-quarter of Blueberry syrup

Repeat the layers.  You should have approx. one-quarter of cooked Blueberry mix left to reserve.

Cover with plastic wrap and refrigerate for at least 6 hours.

Just prior to serving –

have the toasted flaked almonds prepared and the reserved one quarter of cooked blueberries

and the reserved 25 gram of blueberries ready for topping.

Whip the cream.

Top the trifle with the whipped cream.

Drizzle over some of the cooked blueberries and syrup.  Any left over can be served in a jug.

Sprinkle with the flaked almonds and a few fresh blueberries.

                                          Enjoy!  Colleen    -   with thanks to Theresa!