Very Berry Italian Trifle for Valentine’s Day

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’, 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 alot more sugar to the ‘custard’. I also decreased the amount of Limoncello because it makes the custard somewhat bitter (or else just add more sugar and taste as you go).

You’ll find that this is a very special dessert, stunning in presentation, and all around delicious! This lemony, almondy, cream-swathed berry delight lends well to a perfect ending for a romantic dinner with your sweetheart or your friends!

I hope you enjoy it as much as we did!
Very Berry Anglo Italian Trifle
  • 8 trifle sponges or a sponge cake, cut into slices
  • 1 cup red currant jelly
  • 8 - 10 Amaretto cookies (the hard version)
  • ½ cup Limoncello
  • juice of half a lemon
  • 16 oz. blackberries
  • 2 eggs, separated
  • ½ cup sugar
  • 2 cups Mascarpone cheese
  1. Split the trifle sponges and make little sandwiches of them by spreading ¼th of the jelly in each, then place them into the base of your glass bowl.
  2. Grind up the Amaretto cookies in a food processor.
  3. Sprinkle most of these evenly over the sponges and reserve some crumbs for sprinkling over the top at the end.
  4. Pour half of the Limoncello over these.
  5. Put the remaining jelly into a wide saucepan with the lemon juice and melt over a low heat.
  6. Add the blackberries and turn up the heat for a minute or so just until the juices start running.
  7. Pour berry mixture over the sponge sandwiches to cover and let sit while you complete the rest of the recipe.
  8. With a hand-held electric mixer, mix the egg yolks with the sugar until you have a thick smooth yellow paste.
  9. Add in the remaining Limoncello and continue mixing until you have a light mousse mixture.
  10. Mix in the Mascarpone cheese until everything is smoothly combined.
  11. Finally, in another bowl, whisk the egg whites until firm.
  12. Fold these into the lemony, egg-y Mascarpone mixture.
  13. Spread this gently over the blackberries in the glass bowl.
  14. 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.
  15. 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.
  16. Sprinkle remaining amaretto cookie crumbs on top
  1. 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.
  2. When they’re cool, mix them with the reserved amaretto crumbs.
  3. Sprinkle the nuts and crumbs over the trifle top.
Very Berry Romantic Anglo-Italian Trifle on Foodista
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  1. says

    This is a beautiful dish, Roz! I love how you described the berries as cream-swathed. This is making me very hungry this morning:D Great choice for Valentine’s Day!

  2. says

    I will have to pass this blog around to my family. I am a first generation American but my whole family was born in Sicily. So I am sure we have some similar recipes.

  3. says

    Beautiful blog! I’m Italian…and of course, love to eat! Love your recipes!

    Happy “Friday Follow”!! I’m your newest follower! Love for you to come visit me!

    Have a great weekend :)
    ~Shelley @ Shelley’s Swag

  4. says

    Oh my gosh this looks incredible!
    Thanks for finding me on FF, I’m also following your blog. Thanks for compliments! Your blog is beautiful as well! I look forward to all this yummy stuff and your posts!

  5. says

    Your recipes are magnificent! I’ve visited both Rome and Venice and loved them. The food was wonderful; the classic design was fantastic, and the people warm and hospitable. I read you’re an educator, I confess up front my comma usage is deplorable! I have a couple lovely English teachers who follow my blog, and cringe each time they visit. It’s nice to meet you via Follow Friday. I appreciate your kind complement, and have thoroughly enjoyed my inspirational visit to your site.

  6. says

    Since I am really into healthy eating, I am all about presentation. The trifle looks so pretty. You could easily do something similar in a low-fat version using angel food cake too.

    I’d love to see you do some recipes makeovers. I’m not a fabulous cook, but I do like to try new things from time to time.

  7. says

    LOVE my trifle bowl the possibilities are endless, and they always look so pretty! Following you from the blog hop, and what a beautiful blog you have! Hope to see you soon!!~

  8. says

    What a gorgeous dessert! I love to prepare these. I made my very first one last Thanksgiving. I have a similar bowl and it is my very favorite! Beautiful post. I bet it was delicous!

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