Buon San Valentino Everyone!
I am so glad that Valentine’s Day is finally here in this cold winter that we’re having! Such a sweet little holiday to break up the monotony of this time of year! Because it’s the special day that we celebrate ‘amore’ (love), I decided to prepare a romantic recipe from Nigella Lawson’s collection: Italian Trifle, a creamy, dreamy dessert that is seductively red with the juice of berries, sweetened with Italian Mascarpone cheese and Amaretto cookies, and then spiked with some Italian Limoncello. Now that ought to get someone’s attention and warm their heart!.
I’ve included the recipe with the adjustments that I made to the original recipe:
First of all I added a LOT more sugar to the ‘custard’. I also decreased the amount of Limoncello because it made the custard somewhat more sour (just add more sugar and taste as you go).
You’ll find that this is a very special dessert, stunning in presentation, and overall very delicious! This lemony, almondy, cream-swathed berry delight lends well to a perfect ending for a romantic dinner with your sweetheart or your friends for celebrating either St. Valentine’s Day or any special day of the year!
- 8 trifle sponges or a sponge cake, cut into slices
- 1 cup red currant jelly
- 8 - 10 Amaretto cookies (the hard cookie variety)
- 1/2 cup Limoncello
- juice of half a lemon
- 16 oz. blackberries
- 2 eggs, separated
- 1/2 cup sugar
- 2 cups Mascarpone cheese
- Split the trifle sponges and make little sandwiches of them by spreading 1/4th of the jelly in each, then place them into the base of your glass bowl.
- Grind up the Amaretto cookies in a food processor.
- Sprinkle most of these evenly over the sponges and reserve some crumbs for sprinkling over the top at the end.
- Pour half of the Limoncello over these.
- Put the remaining jelly into a wide saucepan with the lemon juice and melt over a low heat.
- Add the blackberries and turn up the heat for a minute or so just until the juices start running.
- Pour berry mixture over the sponge sandwiches to cover and let sit while you complete the rest of the recipe.
- With a hand-held electric mixer, mix the egg yolks with the sugar until you have a thick smooth yellow paste.
- Add in the remaining Limoncello and continue mixing until you have a light mousse mixture.
- Mix in the Mascarpone cheese until everything is smoothly combined.
- Finally, in another bowl, whisk the egg whites until firm.
- Fold these into the lemony, egg-y Mascarpone mixture.
- Spread this gently over the blackberries in the glass bowl.
- Cover the assembled trifle with plastic cling wrap and leave in the fridge for the flavors and textures to steep and meld for at least 4 hours and up to 24 hours.
- Take the trifle out of the fridge for about 40 minutes to an hour before it’s needed to get to a cool room temperature.
- Sprinkle remaining amaretto cookie crumbs on top
- Not long before you want to serve, toast some 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 lay then on to a plate.
- When they’re cool, mix them with the reserved amaretto crumbs.
- Sprinkle the nuts and crumbs over the trifle top.