8 trifle sponges or a sponge cake, cut into slices
1 cup red currant jelly
8 – 10 Amaretto cookies (the hard version)
1 cup Limoncello (I recommend using 4 oz. only)
juice of half a lemon
12 oz. blackberries (I used 16 oz.)
2 eggs, separated
1/4 cup sugar (I would double this!)
1 1/2 cups Mascarpone cheese (I used 2 cups)
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.
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.
Finally, in another bowl, whisk the egg whites until firm.
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.