In Recipes


  • 1.5L good quality store bought custard
  • 1/2 cup limoncello
  • 2 tbsp lemon zest
  • 250g mascarpone, softened at room temprature
  • 300ml cream, whipped + 200ml for garnish
  • 600g sponge finger biscuits


  • ¾ cup Limoncello
  • 1 1/2 cups lemon juice
  • 1/2 cup water
  • 1 3/4 cups caster sugar


  1. Mix Limoncello, lemon zest and custard together. Add mascarpone and whisk until smooth. Add whipped cream and fold in until just combined.
  2. To make syrup, mix the limoncello, lemon juice, water and the sugar in a medium size saucepan. Stir over a medium-high heat until the sugar dissolves. Bring to the boil and boil for 7 minutes. Set aside to cool.
  3. Reserve 5 of the sponge fingers for garnish. Divide remaining sponge fingers into 3. Dip one-third, 2 at a time, in syrup and cover the base of a 5-litre glass trifle bowl with 2 layers of sponge fingers. Cover with one-third of the custard. Repeat the layering. Cover bowl with plastic
  4. wrap and refrigerate overnight.
  5. Spoon whipped cream on top of trifle. Sprinkle with extra zest and garnish with edible flowers.

Kimberley Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development.  @kimberly_wood_food_stylist

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