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Fruit explosion with Strawberry, Blueberry,Mascarpone and Limincello Triffle recipe.
If you like to see my lemoncello recipe, please click go to this link —> https://alessandrasfoodislove.com/limoncello/
Ingredients
Trifle with Mascarpone and Limoncello
- 2 lbs. strawberries (900 g)
- 1 pint blueberries (350 g)
- 5 tablespoons or more Limoncello
Pan Di Spagna/Sponge cake:
- 5 large eggs (room temperature)
- 1 1/2 cups sugar (150 g)
- 1 1/4 cups flour (180 g)
- Zest of a lemon
Fruit Compote:
- 1 cup of berries (strawberries cut in pieces)
- 1/3 cup sugar (75 g)
- Juice of half lemon
Cream:
- 3 cups heavy cream (700ml)
- 8.8 oz mascarpone (250 g)
- 1/2 cup sugar (100 g)
Instructions
Pan di Spagna/Sponge Cake :
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In a stand up mixer or a powerful handheld mixer combine sugar, eggs and lemon zest. Start beating slowly and increasing speed until you reach the highest. Continue beating until mixture has tripled in size and is light and fluffy.
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Now fold in a 1/3 of the sifted flour Using a spatula fold from bottom to top without deflating the batter. Add the rest of the flour.
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In a 8 in by 3 in springform or cake pan covered in parchment paper bake at 350°F (180°C) for 35 to 40 minutes.
For Fruit Compote:
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In a medium sauce pan add all the ingredients and bring to a boil. Lower heat and cook for 5 minutes until syrup has thickened. Let it cool and add limoncello.
For Cream:
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In a large bowl add mascarpone and sugar.
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Whip until smooth. Add heavy cream and whip until stiff peaks form. Refrigerate until ready to use.
For Assembly:
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Using a trifle bowl or large glass bowl start with cream at the bottom.
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Slice sponge cake in 3 disks and place first disk on cream. Baste with fruit compote and fresh berries. Sliced strawberries can be used to decorate perimeter of bowl. (Complete same steps 2 more times).
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Decorate top piping cream with a star tip and arranging strawberries on top. Refrigerate until ready to serve.
