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Limoncello Trifle with Almond Cream

Limoncello Trifle with Almond Cream
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How to Make Limoncello Trifle with Almond Cream

Trifle Ingredients:

  • 1 LOAF Sunnyland Limoncello Pound Cake
  • 2 cups fresh raspberries
  • 1 cup Sunnyland Slivered Almonds
  • 2 tablespoons Sunnyland Gallberry Honey

Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest


  • Make almond cream by mixing with hand mixer heavy cream, confectioners’ sugar, almond extract and lemon zest. Mix until soft peaks form.
  • Toast the almonds slightly, 5 minutes in a sauté pan without oil.
  • Choose vessel for trifle, either a large trifle bowl or individual glass jars.
  • Cut limoncello loaf into small bite size pieces.
  • Begin Assembly of trifle by following this pattern:
  • Layer of cubed limoncello cake, drizzle a bit of Gallberry Honey on cake, top with fresh raspberries, slivered almonds, then almond cream.
  • Finish with almond cream and garnish top with raspberries and slivered almonds.




Recipe by Staci Willson

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