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
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.