Ludovici Limoncello Trifle


Ludovici Limoncello Trifle
  • knob of butter
  • handful plain flour
  • 7 egg yolks
  • 100ml Ludovici Limoncello
  • + a further 3 tbsp
  • 3 tbsp sugar
  • 500ml milk
  • 750g panettone (cut 2.5 cm thick to fit 20cm cake tin)
  • 500g mascarpone
  • zest of 1 lemon
  1. Preheat oven to 180C/Gas4. Grease 20cm cake tin with knob of butter, dust with plain flour and set aside.
  2. Whisk together egg yolks, limoncello, sugar and milk until well blended.
  3. Place a layer of Panettone slices on the bottom of the tin and pour over half of the egg yolk mixture followed by another layer of Panettone and pour over the rest of the egg yolk mixture.
  4. Bake for half an hour.
  5. Separately, whisk together the mascarpone with 3tbsp of Ludovici Limoncello.
  6. Remove from oven, turn out upside down on a rack and allow to cool.
  7. Once the cake is cold, slice and layer into a glass serving bowl, one layer of cake followed by a layer of mascarpone, and repeat.
  8. Garnish the top with a layer of mascarpone and lemon zest, and serve.
  9. Optional extra: add a handful of raspberries in season.


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