LIMON­CELLO TRIF­FLE

Canal Boat - - Marine Engine Services -

In­gre­di­ents

1 lemon

75 ml of limon­cello

The juice of 2 large or­anges

A packet of sponge fin­gers

250 grams of mascarpone cheese

2 tbls of ic­ing sugar

Pun­net of rasp­ber­ries or straw­ber­ries.

Small bar of good dark chocolate

A few drips of vanilla essence

Method

Firstly, pre­pare the fruit by giv­ing each or­ange a hard press and roll around the work sur­face to bruise the fruit and help to sep­a­rate the juices. Then cut them in half across the mid­dle and squeeze out all the juices into the base of the tri­fle bowl. Scrub the skin of your lemon in warm wa­ter and then grate the zest of the lemon and sprin­kle this into the or­ange juice. Cut the lemon in half and squeeze in the juices, tak­ing care to re­move any un­wanted pips. Add the limon­cello. Stir the liq­uid well to­gether us­ing a fork. Taste the re­sult­ing cock­tail and add more al­co­hol if you de­sire.

Place the sponge fin­gers over the liq­uid in the base of the bowl. Some will have to be bro­ken to fill the gaps. The sponge fin­gers will ab­sorb all the liq­uid. Take the mascarpone cheese, ic­ing sugar and a few drips of vanilla essence in a bowl and beat to­gether well. Care­fully and evenly spread this over the sponge fin­gers.

Dec­o­rate the top with rasp­ber­ries or straw­ber­ries. Break up the chocolate into a bowl and place it over a pan of sim­mer­ing wa­ter to melt. Us­ing a ta­ble­spoon, driz­zle the molten chocolate over the top of the pud­ding in a zig zag pat­tern. Cover with cling film and place in the fridge for at least an hour. Use within 24 hours.

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