TV chef Nigella Lawson's trifle recipe, from her book Nigella Summer, has been hailed as the 'best ever' by fans. In her cookbook Nigella Summer, television chef Nigella Lawson featured a recipe for an Anglo-Italian trifle, which she described as 'the trifle to end all trifles.'
Recipe Highlights
Republishing 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 serves as a delightful summer pudding and proves ideal for hosting garden gatherings or special events.
Fan Testimonials
Those who have prepared the recipe have posted glowing testimonials on Nigella's website, with one commenting: '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.'
While another said: '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!'
And a third said: '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
Begin by slicing the trifle sponges in half and creating small sandwiches using 150g of the jam, then arrange them at the bottom of a large glass bowl.
Crush the amaretti biscuits in a food processor, then, setting aside some crumbs to sprinkle on top at the end, distribute most of them uniformly over the sponges, followed by 150ml of the limoncello.
Place the remaining jam in a saucepan with lemon juice and warm over a gentle heat, then add the blackberries and increase the temperature for around a minute, until the juices begin to flow. Then transfer to the bowl, on top of the sponge sandwiches. Cover and leave to one side.
Beat the egg yolks and caster sugar until they create a thick and silky yellow paste. Continuing to beat, gradually add 50ml of limoncello, and keep beating until you achieve a light, airy mixture.
Beat in the mascarpone until everything is thoroughly combined, and once this is complete, add the remaining 50ml of limoncello.
In a separate bowl, beat the egg whites until stiff, but not dry, and fold these into the citrusy, eggy mascarpone mixture. Then spread this carefully over the blackberries in the glass bowl.
Cover the trifle with clingfilm and refrigerate for a minimum of four hours and up to 24. Take out approximately 40 minutes before serving.
Before serving, toast the flaked almonds by tossing them in a dry, oil-free pan over medium heat until they are turning golden, then transfer them onto a plate. Once the almonds have cooled down, combine them with the set-aside amaretti crumbs.
Take the clingfilm off the bowl and sprinkle the nuts and crumbs over the pale, firm surface.
Serve and enjoy!
