So it has been FREEZING here in Dublin since time began. Well maybe that's a slight exaggeration, but it feels like that at this stage following the freezing temperatures of winter that seem to be dragging on into spring. Over the last week, while the temperatures have remained more than chilly, the sky has turned the most beautiful shade of blue and a strange light has flooded the earth. That light my dear friends is the sun. I know, I had almost forgotten what it looked like too. But it's back, and it is more than welcome. I hope it is settling in for a bright and warm year ahead and doesn't plan on hiding behind the clouds too much.
With sunny skies warming my skin I had a longing for some fresh tastes. The cold and grey winter days called for heavy, warming, comforting foods but this change in the weather has brought a longing for lighter flavours to refresh both palate and mind. Mr. Boo and myself had some guests for dinner on Saturday night and so I decided it was the perfect opportunity to test out a recipe idea I had thought of last year. It was very well received around the table so I think it will be a regular fixture for summer desserts in this house.
The recipe is a mixture of a couple I have already posted on the blog here with some additions and tweaks. I decided to use Lemon Drizzle Cake as a base for an alternative trifle. I doused it with Limoncello, then layered this with mascarpone mixed with some icing sugar to sweeten it a little and some tangy Lemon Posset. I'm not sure the Italians eat trifle or have a fondness for a lemon one but I decided the use of Limoncello and mascarpone warranted the Italian description in the title. Enjoy!
Italian Lemon Trifle
1 x 1lb loaf of Lemon Drizzle Cake
6floz Limoncello
500g Mascarpone
75g Icing Sugar
1 quantity of Lemon Posset
I made the lemon drizzle cake in a 1lb loaf tin so that it could easily be cut into even slices for layering. Alternatively you could use a shop bought Madeira cake. I made 6 individual trifles in tumbler glasses but you could make it in one large bowl if you prefer.
1, Make the lemon drizzle cake and lemon posset as per the instructions here.
2. Slice the lemon drizzle cake into 1cm slices. Lay in one layer on a plate or baking sheet and pour over the Limoncello. Leave for a few minutes to allow to soak in.
3. Place the mascarpone in a bowl and add in the icing sugar. Stir through until incorporated and the mixture is smooth.
4. Place a layer of cake in the bottom of the bowl/glass. Top with a layer of the mascarpone mixture and then a layer of lemon posset. Continue to layer until you have used all of the ingredients. (If you are using individual glasses you might have to break the cake slices to make them fit. This is fine, just press them down into an even layer.)
