Blackberry and Limoncello Trifle

Recipe

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.