ORANGE AND BLACKBERRY TRIFLE
Provided by Nigella Lawson : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
- Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
- Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
- Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.
LEMON-SCENTED MASCARPONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, combine the sugar with the lemon juice. Cook until the sugar has dissolved, about 5 minutes. Let cool.
- In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
- To build the trifle, line the bottom of a trifle bowl with a layer pound cake. Brush the pound cake with some creme de cassis liqueur. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries. Repeat the layers until all the ingredients are used, finishing with a top layer of berries. Chill in the refrigerator until ready to serve. Garnish with chopped mint leaves.
LIMONCELLO TRIFLE
This is my spin on of one of my favorite desserts: tiramisu. You may know that I love anything lemon, so I thought it would be fun to give a lemony twist to tiramisu. I use ladyfingers just like you do in tiramisu, but I soak them in a limoncello simple syrup and layer them with Meyer lemon curd and a vanilla bean mascarpone cream.
Provided by Kardea Brown
Categories dessert
Time 4h35m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
- Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
- Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
- Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.
NIGELLA'S BLACKBERRY TRIFLE WITH CREAMY LIMONCELLO MASCARPONE
Serve this spectacular layered dessert in a trifle dish or individual dessert glasses for a memorable and refreshing ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe.
Provided by BecR2400
Categories Dessert
Time 30m
Yield 1 trifle, 12 serving(s)
Number Of Ingredients 9
Steps:
- Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
- Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
- In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
- Spoon the blackberries over the crumbled cookies.
- Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
- In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
- Spoon into dessert glasses to serve.
BERRIES WITH MASCARPONE-LIMONCELLO CREAM
This is a extraordinary romantic breakfast, brunch or dessert recipe using Limoncello. To make your own liqueur, I have posted this recipe: Limoncello (Lemoncello, Limoncella) Recipe #167289. Buon appetito!
Provided by NcMysteryShopper
Categories Breakfast
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl and whip until soft peaks form.
- Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl and toss gently.
- Divide berry mixture among 8 dishes.
- Top with mascarpone cream.
Nutrition Facts : Calories 472.4, Fat 8.7, SaturatedFat 5.2, Cholesterol 30.6, Sodium 25.6, Carbohydrate 99.2, Fiber 5.2, Sugar 31.8, Protein 4.1
BLACKBERRY TRIFLE
The following recipe, which took second place in The News Tribune's blackberry contest, is from Don Senecal, Ruston, Wa. The cooking time is chilling time. Sounds yummy.
Provided by lazyme
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and sugar and stir gently through berries.
- Warm slightly.
- Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
- Spread with blackberry mixture.
- Place second layer of ladyfingers on top.
- Mix orange juice and brandy extract.
- Pour over ladyfingers.
- Hand-crush macaroons and sprinkle over top.
- Cover with pudding.
- Allow to chill and set for 1 hour.
- Spread whipped topping over pudding.
- Decorate with toasted almonds.
Nutrition Facts : Calories 677.7, Fat 21.3, SaturatedFat 10, Cholesterol 90.5, Sodium 877.4, Carbohydrate 109, Fiber 5.1, Sugar 88.2, Protein 13.8
MIXED BERRIES WITH MASCARPONE-LIMONCELLO CREAM
Categories Berry Cheese Dessert Bake No-Cook Quick & Easy Blackberry Blueberry Raspberry Strawberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl. Beat until soft peaks form.
- Combine all berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl; toss gently. Divide berry mixture among 8 coupes. Top with mascarpone cream.
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