Limoncello Trifle

FROM HOME COOKING QUEEN

Such a speedy dessert, this is a new favourite! Serve the trifle in a shallow, wide-based dish so that the layers are even, and every spoonful has a mixture of all the flavours. Use a glass dish, if you can, so everyone can see the layers. SERVES 6 PREP TIME: chilling. 300g (11oz) fresh raspberries 6 trifle sponges 4 tbsp lemon curd 10tbsp limoncello 250g (9oz) full-fat marscapone cheese 1 x 300ml tub of fresh vanilla custard Finely grated zest of 1/2 large lemon You will need a 1.4-litre (2 1/2-pint) trifle dish (preferably glass). Arrange the raspberries in the base of the dish.

Slice the sponges in half horizontally, spread one half generously with lemon curd and then sandwich the halves back together.

Cut each sandwich in half lengthways to give two fingers.

Arrange the sandwiches around the edge and in the centre of the dish, covering the raspberries, with their cut sides facing outwards, so you can see them through the glass.

Drizzle over the limoncello, soaking the sponges well.

Measure the marscapone into a large bowl. Mix gently using an electric hand whisk until softened, then carefully add the custard, a little at a time, until it is fully incorporated and the mixture is smooth. Pour the custard over the sponges and level the top. Sprinkle over the lemon zest.

Chill until needed and remove from the fridge 10 minutes before serving to bring back up to room temperature.