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!


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! 🙂

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It’s the middle of the week and tomorrow night I will be having all the kids and their grandma over for dinner.

After a while, cooking the same meals over and over gets a bit boring, so I try and make a special effort and come up with something original every time (well most of the time :-))

I haven’t fully decided on what’s for dinner yet but have for sure made up my mind about dessert.

How about some light and fluffy profiteroles filled with Orange Brandy Cream Cheese and dipped in chocolate? And for those who are not crazy about the Orange part (my lovely son), how about some profiteroles filled with Dulce de Leche and dipped in chocolate?

I made my choux pastry by:


  • Boiling 2 cups of water with
  • 1 cup (2 sticks) of butter, as soon as they came to a boil
  • stir in 2 cups of flour and beat until it forms a ball of dough
  • add 8 eggs one at a time and mix thoroughly


Place on a baking sheet lined with parchment paper by the spoonful or using a piping bag. Bake in a 400 deg oven for aprox 15 minutes, then raise temp to 425 and bake for an extra 10-15 mins or until they are nicely puffed and golden in color.


For my filling I used:

  • Cream cheese
  • Orange rind
  • Orange Sherry and fresh orange juice
  • Powdered sugar

The proportions are up to you, usually the ratio is 1 brick of cream cheese to 4 cups of powdered sugar, I only used 2 1/2 of sugar as I didn’t need it too stiff and didn’t want it too sweet. Orange flavoring to taste…..


Pipe lots of filling into each profiterole and then dip generously in some lovely milk melted chocolate.


And this my friends is what I call, the perfect bite………if you have ever seen The Mirror has Two faces with Barbara Streisand you will understand my fixation with the “perfect bite”!