Monday, April 25, 2011

Very Berry Italian Trifle 2

1/ 1/2 - 2 qt. trifle dish or bowl
8 trifle sponges or sponge cake, cut into slices
1 cup red currant jelly
8 - 10 Amaretto cookies (the hard version)
1/2 cup Limoncello
juice of half a lemon
12 oz. blackberries
2 eggs, separated
1/2 cup sugar
1 1/2 cups Mascarpone cheese

Spread 1/4 of the jelly at the bottom of 4 sponge cakes.  Place at the bottom of the dish, jelly side up.

Take the other sponge cakes and place on top of the ones in the dish....

Take the Amaretto cookies and crush them in a food processor. this.

Sprinkle evenly over the sponge cakes, reserving enough to sprinkle at the end - maybe 1/4 cup.

Take 1/4 of the Limencello

.....and pour over the sprinkled sponges.  Set aside.

Put the remaining jelly and the lemon juice in a medium saucepan...

....stir until melted.

Add the berries (reserve 6 for later) into the jelly mixture, turn up the heat, gently stir until the start running.

like so and watch how the berries turn a beautiful dark pink color

Pour the berries and it's juices into the bowl of sponges.  Try coating all the sponges - i tried, i really did :)

This is what it should look like so far.  Set aside.

With a handheld mixer, mix the sugar and the egg yolks until you have a thick smooth yellow paste.  Well, this step didn't work for me.  As soon as I put the mixer in, egg yolk and sugar went flying all over the place.  I continued to use it, just worked it very carefully but I could never get it into a paste no matter how hard I tried, I'm not sure why so I continued onto the next step.

Add the rest of the Limoncello and mix until the mixture resembles a light mousse.

Mix in the Mascarpone cheese until everything is smoothly combined,

like this.

Put the egg whites in a mixing bowl and whisk until firm.

Gently fold the egg whites into the egg mixture.

like this - I can eat this just the way it is - mmmm, so good!

Pour the mixture on top of the berries in the bowl.

Cover with plastic wrap and place in refrigerator for 4 hours or overnight.

Before serving, decorate topping with reserved crushed Amaretto cookies and berries. This was our Easter dessert

Need I say more?

I found this recipe in La Bella Vita's blog.  I immediately fell in love just by the picture she posted.  I posted this recipe back in March but didn't have enough step by step pictures since I wasn't the one who prepared it.  Elise did and she's still learning to juggle the camera and cooking at the same time.  We also made our own sweet lemon juice that last time since we didn't have any Limoncello and what a difference!!!!  You must have Limoncello to make this recipe - no ifs, ands or buts about it.  This dessert will be a longtime favorite in the years, decades to come.  ~isavortheweekend

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