Print

Nigella Lemon syrup Trifle

Nigella Limoncello Trifle
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful layers of our Nigella Lemon syrup Trifle, a refreshing dessert that combines creamy mascarpone, vibrant blueberries, and soft cake for a stunning presentation. Perfect for any occasion, this easy-to-make trifle is sure to impress your guests with its layered flavors and elegant look. With just 30 minutes of preparation, you can create a beautiful centerpiece that not only tastes amazing but looks fantastic as well. Whether it’s a birthday celebration or a casual summer picnic, this trifle is a versatile choice that can be customized to suit your preferences.

Ingredients

Scale
  • 1 cup (220g) caster sugar
  • 300ml water
  • 300g blueberries
  • 1/2 tsp arrowroot
  • 5 eggs, separated
  • 250g mascarpone cheese
  • 1/3 cup (4 tbsp) lemon curd
  • 1/2 pandoro or 1 Madeira cake, cut into 2cm-thick slices
  • Whipped cream, to serve

Instructions

  1. In a saucepan, dissolve 100g caster sugar in 300ml water over low heat to create sugar syrup.
  2. Increase heat and simmer for 5 minutes. Set aside 80ml syrup mixed with Lemon syrup substitute (lemon juice + sugar) for later.
  3. Add blueberries to remaining syrup in the saucepan and cook on low heat for 2 minutes until juicy.
  4. Mix arrowroot with cold water until smooth, then add to blueberries and cook until thickened. Let cool.
  5. Beat egg yolks with remaining caster sugar until pale, then mix in mascarpone and lemon curd.
  6. Whip egg whites until soft peaks form and gently fold into the mascarpone mixture.
  7. Layer sliced cake in a glass dish, brushing each layer with Lemon syrup syrup, followed by mascarpone mixture and blueberry mixture. Repeat layers.
  8. Chill covered for at least 4 hours or overnight before serving topped with whipped cream and reserved blueberries.

Nutrition

Find it online: https://musttrymeals.com/nigella-lemon-syrup-trifle/

save me