Nigella Lawson's dessert is perfect for hosting over the summer, with people saying they went back for more. In her book Nigella Summer, the TV chef shared a recipe for an Anglo-Italian trifle, which she dubbed 'the trifle to end all trifles.'
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. 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 trifle makes for a delicious summer dessert and is perfect for hosting garden parties or other occasions. Those who have made the recipe have left rave reviews on Nigella's website.
One reviewer 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 commented: '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
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
Start by splitting the trifle sponges and making little sandwiches of them using 150g of the jam, then wedge at the base of a large glass bowl. Blitz the amaretti biscuits in a food processor, then, reserving some crumbs for sprinkling over the top at the end, scatter most of them evenly over the sponges, followed by 150ml of the limoncello.
Put the remaining jam in a saucepan with lemon juice and melt over a low heat, then add in the blackberries and turn the heat up high for a minute or so, until the juices start running. Then add to the bowl, on top of the sponge sandwiches. Cover and set aside.
Whisk the egg yolks and caster sugar until they form a thick and smooth yellow paste. Still whisking, drip in 50ml of limoncello, and continue whisking until you have a light moussey mixture. Whisk in the mascarpone until everything is smoothly combined, and when this is done, add the remaining 50ml of limoncello.
In another bowl whisk the egg whites until firm, but not dry, and fold these into the lemony, eggy mascarpone mixture. Then spread this gently over the blackberries in the glass bowl. Cover the trifle with clingfilm and place in the fridge for at least four hours and up to 24. Remove about 40 minutes before serving.
Prior to serving, toast the flaked almonds by tossing them in a dry, oil-less pan over medium heat until they are turning gold, then tip them onto a plate. Once the almonds have cooled, mix them with the reserved amaretti crumbs. Remove the clingfilm from the bowl and scatter the nuts and crumbs over the pale, set surface.
Serve and enjoy!
