Nigella Lawson's Anglo-Italian trifle recipe from her book Nigella Summer has been a hit with her fans. The celebrated TV chef unveiled the recipe, which she boldly described as "the trifle to end all trifles."
A Stunning Summer Pudding
Re-sharing the 2002 recipe on her website, Nigella wrote: "The shiny black of the berries, the soft whiteness of the mascarpone above them and the golden toastiness of the almonds on top, make it, in the first instance, beautiful to look at."
She explained: "The Anglo factor is provided by the trifle sponges, jam and hedgerow-redolent fruit; the amaretti, limoncello - or any other lemon liqueur - and tiramisu-like eggy mascarpone layer fulfil the Italian side of the partnership."
This stunning trifle serves as a mouthwatering summer pudding and is absolutely ideal for garden parties or other special gatherings.
Rave Reviews from Fans
Those who have attempted the recipe have been full of praise on Nigella's website. One enthusiast wrote: "This might just be the best trifle I have ever tried. The blackberries taste perfect with the amaretti and the limoncello. What takes it over the top is the tiramisu-style topping."
Another added: "Made this trifle for a dinner party and was absolutely delicious! Everybody liked it. It was easy to make and I can honestly say I will never make a traditional trifle again!"
A third reviewer wrote: "I made this last weekend. It's absolutely stunning. My family couldn't get enough of it! I loved the tangy taste as I'm not really into uber-sweet things. My brother, who never eats dessert, had two helpings!"
Nigella Lawson's Anglo-Italian Trifle Recipe
Ingredients (Serves 12-14)
- Eight trifle sponges
- 200g of blackcurrant jam
- 200g of amaretti biscuits
- 250ml limoncello, or other lemon liqueur
- Juice of half a lemon
- 750g blackberries
- Two large eggs, separated
- 100g caster sugar
- 750g mascarpone cheese
- 50g flaked almonds
Method
Begin by halving the trifle sponges and forming small sandwiches with 150g of the jam, then press them firmly into the base of a large glass bowl.
Blitz the amaretti biscuits in a food processor, then, setting aside some crumbs to scatter over the top at the end, spread the majority of them evenly over the sponges, followed by 150ml of the limoncello.
Place the remaining jam in a saucepan with lemon juice and melt over a gentle heat, then incorporate the blackberries and turn the heat up high for a minute or so, until the juices begin to run. Then pour into the bowl, on top of the sponge sandwiches. Cover and leave to one side.
Whisk the egg yolks and caster sugar until they form a thick, smooth yellow paste. Continuing to whisk, drizzle in 50ml of limoncello, and keep whisking until you achieve a light, mousse-like mixture.
Whisk in the mascarpone until everything is thoroughly combined, then fold in the remaining 50ml of limoncello.
In a separate bowl, whisk the egg whites until firm but not dry, and fold these into the lemony, eggy mascarpone mixture. Gently spread this over the blackberries in the glass bowl.
Cover the trifle with clingfilm and refrigerate for a minimum of four hours and up to 24. Remove approximately 40 minutes before serving.
Just before serving, toast the flaked almonds by tossing them in a dry, oil-free pan over a medium heat until golden, then tip them onto a plate. After the almonds have cooled down, combine them with the leftover amaretti crumbs.
Take off the cling film from the bowl and sprinkle the nuts and crumbs across the pale, set surface.
Serve up and enjoy!
