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Serves 10-15

1 loaf brioche, sliced
200g blackcurrant jam
750g blackberries
1 200g packet amaretti biscuits, blended to a rubble
250ml limoncello
juice ½ lemon
100g caster sugar
2 x 250g pots mascarpone
½ pint double cream

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The leftovers are the best bit, keep a stash of amaretti biscuits to crumble over.

Blackberry and Limoncello Trifle

Blackberries, limoncello, amaretti biscuits and mascarpone all married together in this Italian take on trifle. You will need a large trifle dish to make this!


Using half the jam, make sandwiches with the brioche, cut in half and squish into the bottom of your trifle dish. Sprinkle over half the amaretti biscuits and drizzle over 150ml of the limoncello.

Add the lemon juice, remaining jam and blackberries to a pan, simmer gently until for a minute or so until the juices start running. Now pour this over the liquer drenched brioche.

Whisk the double cream until into stiff peaks and set aside. Now whisk the mascarpone with the sugar until smooth, slowly whisk in the remaining 100ml limoncello, then fold in the double cream. Dollop this delightful mixture on top of the berries. Now cover with clingfilm and allow to chill for at least 4 hours or overnight so that the flavours can mingle. Take the dish out of the fridge about 30mins before you want to eat and sprinkle over the remaining amaretti biscuits.

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