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As promised the trifle recipe I made on Christmas eve... it was lovely and so easy to make.... I would double the amount of Limoncello otherwise it might be a bit dry....
Ingredients
1 Waitrose Madeira Cake
2 tbsp Waitrose Seriously Zesty Lemon Curd
2 tbsp Santa Marta Limoncello Liqueur
300g pack Waitrose Frozen British Raspberries, defrosted
250g pack Galbani Italian Mascarpone
500g tub essential Waitrose Custard
300ml tub essential Waitrose Whipping Cream
2 tbsp pistachio nuts, chopped
Method
Cut the cake into six slices, then spread each slice with lemon curd and make 3 'sandwiches'. Slice each pair into quarters, then place in a 2-litre glass bowl.
Drizzle the cake with limoncello. Scatter the raspberries over the cake, reserving a few for decoration.
Using an electric mixer, gently whisk the mascarpone and custard together until smooth. Spread the custard over the raspberries.
Whip the cream until the whisk leaves a soft trail, then spread on top of the custard. Scatter the top of the trifle with the pistachios and the reserved raspberries.
Cook's tips
Make up to 6 hours in advance and keep in the fridge until needed.
This is how it looked on my table .... the tiny glasses on the side were for a small Limon Cello I served with it.... enjoy
I forgot the Pistachios on top if you were wondering
Serves eight? You'll be lucky - on a good day I could trough that all by myself.
All that Waitrose stuff? You can tell that you're from the posh part of Yorkshire. No Waitroses round our way - have you got an equivalent cake available from Morrisons?
Serves eight? You'll be lucky - on a good day I could trough that all by myself.
All that Waitrose stuff? You can tell that you're from the posh part of Yorkshire. No Waitroses round our way - have you got an equivalent cake available from Morrisons?
Ayup...now this is funny are you trying to tell me that you...Mr Baker of the Kirk's would actually buy a cake? ...yes and pigs fly backwards in Pudsey.