Limoncello Mascarpone Trifle

Name: Limoncello Mascarpone Trifle
Ingredients: 5 cups of pound cake, cut into cubes (can be store bought); 2 cups raspberries; 1 sprig of mint (optional); 1 teaspoon lemon zest (optional); 1 1/3 cup heavy whipping cream, chilled; 1/2 cup confectioner’s sugar; 4 cups Mascarpone Cheese; 1/2 cup lemon juice, fresh; 4 tablespoon limoncello; 1/2 teaspoon vanilla extract; 1 1/2 cup heavy whipping cream, chilled; 1/2 cup powdered sugar; 1 teaspoon vanilla extract

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9Made this recipe

Serves: 4-5

Prep Time: 20 minutes

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About Limoncello Mascarpone Trifle

If you’re looking for a dessert that combines the zesty brightness of lemon with the creaminess of mascarpone, our Limoncello Mascarpone Trifle is a must-try! This indulgent treat layers cubes of pound cake with a rich limoncello mascarpone mixture and fresh raspberries, all topped with a cloud of homemade whipped cream. The result is a refreshing and elegant dessert that’s perfect for summer gatherings or special occasions. Simple to prepare yet impressive to serve, this trifle is a delightful way to showcase the flavors of Italy.

Ingredients for Cake

5 cups of pound cake, cut into cubes (can be store bought)

2 cups raspberries

1 sprig of mint (optional)

1 teaspoon lemon zest (optional)

Ingredients for Limoncello Mascarpone

1 1/3 cup heavy whipping cream, chilled

1/2 cup confectioner’s sugar

4 cups Mascarpone Cheese

1/2 cup lemon juice, fresh

4 tablespoon limoncello

1/2 teaspoon vanilla extract

Ingredients for Whipped Cream

1 1/2 cup heavy whipping cream, chilled

1/2 cup powdered sugar

1 teaspoon vanilla extract

Preparation

01In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined.

02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined.

03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone.

04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone.

05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes.

06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired.

07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *