And that dessert is the Italian Trifle. And this one you don't have to bake. Dina Deleasa Gonsar, who wrote the new cookbook At the Kitchen Sink, stopped by Tonia's Kitchen to talk about this fresh, light recipe which she likens to a toasted almond ice cream treat. Now there's no ice cream here, but the dessert itself is cool, creamy and delicious. A perfect dessert for summer, but we already told you that!
5 cups of pound cake, cut into cubes (can be store bought)
2 cups raspberries
1 sprig of mint (optional)
1 teaspoon lemon zest (optional)
Ingredients for Limoncello Mascarpone
1 1/3 cup heavy whipping cream, chilled
1/2 cup confectioner’s sugar
4 cups Mascarpone Cheese
1/2 cup lemon juice, fresh
4 tablespoon limoncello
1/2 teaspoon vanilla extract
In a larger bowl combine the mascarpone and 1 cup of whipping cream, and confectioner’s sugar until smooth. You can do this by hand or by using a low-medium speed on a hand mixer. Then add in the lemon juice, limoncello, and vanilla extract. Mix until well combined.
02In a small bowl, whip together 1 ½ cup heavy whipping cream, and ½ cup confectioner’s sugar, until it forms stiff peaks, about 5 minutes. Then, gently fold in the whipped cream with the mascarpone until completely combined.
03Line a trifle bowl with a thin layer of the limoncello mascarpone. Around ¼ of a cup. Then add one layer of pound cake cubes, sprinkle 1 cup of raspberries over top. Then add a layer of limoncello mascarpone.
04Repeat the process once more, pound cake, cup of berries, limoncello mascarpone.
05Make the whipped cream for the topping by combining 1 ½ cup whipping cream, ½ cup powdered sugar, and 1 tsp of vanilla. Whip on a medium low speed until it thickens and peaks start to form. About 5 minutes.
06Top the trifle with the homemade whipped cream and garnish with mint and lemon zest if desired.
07* Note: For best results use a metal bowl that has been chilled when making the whipped cream. *
