Limoncello Trifle with Almond Cream
How to Make Limoncello Trifle with Almond Cream
Trifle Ingredients
- 1 Sunnyland Limoncello Pound Cake loaf
- 2 cups fresh raspberries
- 1 cup Sunnyland Slivered Almonds
- 2 tablespoons Sunnyland Gallberry Honey
Whipping Cream Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
Directions:
- 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 the pattern of the next two steps:
- 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.
Products Used
Recipe by Staci Willson
Layer Sunnyland's fresh and bright Limoncello Pound Cake with a homemade almond cream and fresh fruits for a quick and beautiful dessert.
Tags: Desserts