Raspberry and Mascarpone Trifle

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
  • Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
  • Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
  • Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
  • Dust with extra icing sugar to serve.
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