Anglo-italian Trifle Recipe

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Anglo-italian Trifle
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Ingredients
10
Count
Nutrition
440
Calories
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Ingredients:

Directions:

  1. Split the trifle sponges and make little sandwiches of them using 150g of the jam, then wodge them into the base of your glass bowl. Reduce the amaretti biscuits to rubble in the processor and, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges and then pour over them 150ml of the limoncello.
  2. Put the remaining 50g of jam into a wide saucepan with the lemon juice and melt over a low heat, then tumble in the blackberries and turn in the heat for a minute or so just until the juices start running. Tip these over the biscuit-sprinkled, liqueur-soused sponge sandwiches to cover and leave this while you get on with the next bit.
  3. Whisk the egg yolks with the caster sugar until you have a thick smooth yellow paste. I use my Kitchen Aid for this, but any old hand-held electric mixer or whisk would be fine. Still whisking, drip in another 50ml limoncello and continue whisking away until you have a light moussey mixture. Whisk in the mascarpone until everything is smoothly combined, and when this is done add the remaining 50ml of limoncello.
  4. Finally, in another bowl, whisk the egg whites until firm, but not dry, and fold these into the lemony, eggy mascarpone mixture. Now spread this gently over the blackberries in the glass bowl.
  5. Cover the thus-far assembled trifle with clingfilm and leave in the fridge for the flavours and textures to steep and meld for at least 4 hours and up to 24. Take the trifle out of the fridge for about 40 minutes to an hour before it’s needed (depending on how cold your fridge runs) to get to coolish room temperature. Not long before you want to eat, toast the flaked almonds by tossing them in a dry, oil-less pan over medium heat until they are turning gold and flashed bronze in parts, then tip them on to a plate. When they’re cool, mix them with the reserved amaretti crumbs. Remove the clingfilm from the bowl and scatter the nuts and crumbs over the pale, set surface. Dig in and serve, making sure to heap the full triple-banded layer on each plate: the lemony, almondy, cream-swathed berrieness makes this the perfect ending to a large, lazy summer lunch.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.66 Kcal (1841 kJ)
Calories from fat 292.36 Kcal
% Daily Value*
Total Fat 32.48g 50%
Cholesterol 115.39mg 38%
Sodium 65.48mg 3%
Potassium 138.83mg 3%
Total Carbs 32.2g 11%
Sugars 25.12g 100%
Dietary Fiber 3.54g 14%
Protein 7.18g 14%
Vitamin C 13.6mg 23%
Iron 0.9mg 5%
Calcium 106mg 11%
Amount Per 100 g
Calories 257.63 Kcal (1079 kJ)
Calories from fat 171.31 Kcal
% Daily Value*
Total Fat 19.03g 50%
Cholesterol 67.61mg 38%
Sodium 38.37mg 3%
Potassium 81.35mg 3%
Total Carbs 18.87g 11%
Sugars 14.72g 100%
Dietary Fiber 2.08g 14%
Protein 4.21g 14%
Vitamin C 7.9mg 23%
Iron 0.5mg 5%
Calcium 62.1mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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