Mini limoncello and blueberry trifles

Mini limoncello and blueberry trifles

By
From
Little Italy
Makes
12
Photographer
Jacqui Melville

If you’ve ever visited the Amalfi coast you have no doubt returned with a love of limoncello. This lovely light, layered dessert with blueberries showcases the drink in the most delightful way.

Fruit and syrup

Ingredients

Quantity Ingredient
5 tablespoons caster sugar
120ml limoncello
1 teaspoon arrowroot
450g blueberries

Mascarpone mixture

Quantity Ingredient
5 medium eggs, separated
120g golden caster sugar
250g mascarpone
6 tablespoons lemon curd
1/4 pandoro, cut into 1 cm slices

Topping

Quantity Ingredient
400ml double cream, whipped
1 lemon, finely zested, to garnish

Method

  1. For the fruit and syrup dissolve the sugar into a small pan with 300 ml of cold water over a medium heat and simmer gently for 5 minutes. Remove 3 tablespoons of the syrup and set aside. Stir the remainder with the limoncello and leave to cool. Mix the arrowroot with 2 tablespoons of cold water.
  2. Pour most of the blueberries into a saucepan. (Keep a handful for the topping.) Add the reserved syrup and cook the blueberries over a medium heat for 2–3 minutes or until the blueberry colour begins to release. This mixture should be jam-like, so mash down some of the blueberries with a back of a fork to help break them down a little. Add the arrowroot mixture, stir well, remove from the heat and allow to cool.
  3. For the mascarpone mixture, whisk the egg whites into a large clean bowl until soft peaks form. Put the egg yolks and sugar into a separate bowl and beat until pale and thick. Add the mascarpone and lemon curd and and gently fold the mixture.
  4. Cut the pandoro into pieces that will fit into 12 mini pots or glasses and dip briefly into the limoncello syrup and place in the glasses. Top each with a spoon of mascarpone mixture and then 1 teaspoon of blueberries. Repeat with one more layer of all 3 components. Refrigerate for 2 hours to set. When you are ready to serve, top each glass with a dollop of whipped cream, a few of the reserved blueberries and some lemon zest.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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