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A tangy refreshing trifle using the Italian lemon liqueur Limoncello


200g golden caster sugar
100ml limoncello
300g blueberries
1/2 tsp of arrowroot
5 medium eggs, separated
250g mascarpone
4 tbsp lemon curd
400g madeira cake
568ml double cream
toasted, flaked almonds to decorate


  1. Gently heat 300ml of water in a saucepan and mix in 100g of the caster sugar.  When all of the sugar has dissolved increase the heat slightly and simmer for 5 minutes.
  2. Separate of 80ml of the sugar solution and add the limoncello, stir and set aside.
  3. Add the blueberries, saving some for decoration, to the remaining sugar solution and cook over a low heat untill the blueberries soften and the juice starts to seep out (about 2 minutes).
  4. Mix the arrowroot with 2 tbsp of cold water, stir until a smooth paste.  Add this to the blueberries, still over a low heat, and stir for about a minute, untill thickened.
  5. Vigorously mix together the egg yolks and remaining caster sugar, use an electric whisk if you have one.  Beat into this the mascarpone and lemon curd.
  6. Beat the egg whites in a bowl until they form soft peaks, fold into the lemon curd mixture.
  7. To assemble the trifle, in a large bowl repeat the following layers: sliced madeira cake, limoncello syrup, curd mixture, continue untill all of the components are used up.
  8. Cover and chill for about four hours or more.
  9. To serve the trifle whip the cream until it forms soft peaks, spread it evenly over the trifle and decorate with the almonds and the reserved bluberries.