Limoncello Trifle – Andy style of course

Trifle, this is a dessert I was brought up with, very traditional in England and my mother used to make it for a lot of her grown up events, by grown up events, I mean, it has alcohol so as kids we were only allowed a “taste” ❤ .

A good friend Lucy Henderson sent me a message yesterday asking me for my mother’s recipe, which of course I forwarded to her but was then left with this mmmmm feeling (you foodies know what I mean), so I decided to make it for dessert for tonight’s dinner.

Well as life has it, I got to the supermarket and of course, could not find lady’s fingers which are the main ingredient for this dessert (some people use pound cake or sponge cake but I like it better with lady’s fingers). Anyway, for a second there talking with my daughter, I thought I might have to come up with plan B (no plan B in my head at the time of course 🙂 ! )

Then I saw these new Lemon Nilla Wafer cookies and it suddenly occurred to me that why not go out of the box and make a Limoncello Trifle instead! We are huge lemon lovers in our house so that would work out perfectly!

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So below is a list of the regular ingredients and what I replaced them with:

  • Lady’s Fingers – used Lemon Nilla Wafers
  • Rum and coffee – used Pink Limoncello
  • Vanilla Pudding – used Lemon Pudding
  • Strawberry Jam – used Raspberry jam – decided that Lemon and Raspberry would be the perfect combination!
  • Whipping cream – oh look at that, this one is still the same! 🙂

So once you have the above ingredients, grab your favourite glass bowl or dish (I prefer glass so you can see the layers of goodness ).

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I started by pouring about 1/4 cup of Limoncello at the bottom of my dish, then made sandwiches with the Lemon Nilla Wafers and the Raspberry jam, and when I had enough to cover the bottom of the dish, I put them in so they can absorb the Limoncello.

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Then I covered them all with a layer of the Lemon Pudding and repeated the process again, this time just dipping the sandwiches lightly in the Limoncello as I could not pour it straight into the dish anymore 🙂

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Once this is done, grab your whipping cream (1 pint), whip it up nicely with 1/4 cup of sugar (of course you can use Ready Whip but I prefer freshly whipped cream) and top it off with a very thin layer, just to cover it nicely but not too thick, don’t want too much whipping cream.

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And now for the final touch, get a piping bag and pretty piping tip and decorate it to your heart’s content. If you are going to skip this step, then you can make your top layer of cream a bit thicker.IMG_0896

Place in the fridge for a couple of hours and enjoy! Hope you like my variation to this traditional dessert and I will tell you how it turned out after dinner tonight!

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Special thank you to my daughter Phoebe who always ends up being my partner in crime when we experiment with food ❤ !

 

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