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Memorable and sumptuous, Zuppa Inglese al Limoncello is a delicious Italian trifle with a bit more of a kick due to its limoncello content. The blueberries are rich in antioxidents and vitamin C. This would make a glorious weekend dessert for family and looks quite impressive in a glass bowl such as above. It's very rich.
Serves 6 to 8
200g golden caster sugar
100ml Limoncello liqueur
300g blueberries
1/2 teaspoon arrowroot, mixed to a smooth paste with 2 tablespoons cold water
5 eggs, separated
250g mascarpone
6 heaped tablespoons lemon curd
1 pandoro cake, cut into 2cm slices (or Panettone)
550ml double cream
Handful of toasted flaked almonds
Put half the sugar and 300ml water in a medium saucepan and dissolve over a medium heat. Cook for 5 minutes, stirring occasionally.
Measure off 80ml of the sugar syrup into a bowl, pour in the Limoncello, mix well and set aside to cool.
Add most of the blueberries to the pan with the remaining sugar syrup and cook over a medium heat for 2 minutes until they are beginning to release some of their juice. (Reserve a few for decoration.)
Stir the arrowroot paste into the pan with the blueberries and cook for a further minute, stirring continuously. Allow to cool.
Place the egg yolks and the remaining sugar in a large bowl and whisk until pale and thick. Beat in the mascarpone and lemon curd mixture. Place a layer of Pandoro in a large 1.5-litre glass serving bowl. Brush with a third of the Limoncello syrup, then spread with a third of the curd mixture.
Top with a third of the berries and their syrup. Repeat the layers twice, brushing the cake with the remaining Limoncello syrup, and ensuring the top layer is the lemon curd mixture.
Cover the bowl with clingfilm and chill for 5 hours or overnight. To serve, whip the cream to soft peaks and spread evenly over the trifle. Scatter with the reserved blueberries and toasted flaked almonds.