Fabulously Delicious: Limoncello Trifle with Fresh Berries
Do you ever get in a baking slump and not wanna turn the oven on, ESPECIALLY when it's so hot out? That happened to me last weekend! I was having some friends over for a BBQ to watch the finale of Game of Thrones and was in need of making a dessert. Well, it was just SO hot here and I really had no desire to turn the oven on and bake something. My solution: Limoncello Trifle with Fresh Berries! This trifle required no baking and VERY little prep! The result, a gorgeous dessert to make all your friends "Ooh and Aah" over!
This trifle is so fresh and so perfect for a hot summer day, not to mention a little booze in there doesn't hurt either! If you look close enough at the pics, you can see puddles of limoncello heaven! If you find yourself in a dessert rut this summer, make this! And don't skimp on the homemade lemon mousse, it makes all the difference!
Ingredients:
- large pound cake or angel food cake, cut into chunks (I used angel food cake - Store bought)
- 1 pint fresh raspberries
- 1 quart fresh strawberries, cut into quarters
- 1 pint fresh blackberries
- 1 pint fresh blueberries
- 1 pint heavy whipping cream
- 1.5 TBSP powdered sugar
- 10 oz prepared lemon curd
- limoncello liqueur (the amount is up to you my friend!)
Directions:
Chill a large mixing bowl and whisk attachment by placing them in the freezer for about 15 minutes.
Pour whipping cream into a large, chilled mixing bowl and whip cream with a mixer on high until stiff peaks form. When cream is peaking, add powdered sugar and mix for about 15 seconds more.
Add lemon curd to the whipped cream, a spoonful or two at a time and continue mixing until you've completely folded in the lemon curd with the whipped cream. Set aside.
Cut the angel food cake into chunks and layer half of it into the bottom of a large glass trifle bowl (a regular big glass bowl would work just fine!). Drizzle limoncello liqueur over the cake.
Layer 1/2 of the lemon mousse mixture over the angel food cake and top with berries. I didn't put any sugar or sweetener on the berries, because this time of year they're sweet enough!
Add another layer of cake drizzled with limoncello, then the remaining mousse, then the remaining berries. Chill for an hour before serving.
(I dusted the top with powdered sugar and lemon zest to add a little extra touch, but that's totally up to you!)
*You can find the lemon curd in the jams, jellies, and peanut butter aisle
(Recipe adapted from Blackbelt Living)
