Limoncello Trifle with Almond Cream

Layer Sunnyland's fresh and bright Limoncello Pound Cake with a homemade almond cream and fresh fruits for a quick and beautiful dessert.

Ingredients

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

Instructions

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