Best Nigellas Blackberry Trifle With Creamy Limoncello Mascarpone Recipes

Orange and Blackberry Trifle image

Provided by Nigella Lawson : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

1 store-bought pound cake
1/3 cup orange liqueur (recommended: Cointreau)
1 orange or 2 clementines
1 cup heavy cream
10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found)

Steps:

Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

Blackberry Trifle image

Provided by lazyme

Categories Dessert

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

12 french-style ladyfinger cookies
4 cups fresh blackberries
1 cup sugar
1/3 cup flour
1/3 cup orange juice
3 tablespoons brandy extract
6 almond macaroons, crushed
8 cups prepared vanilla pudding
4 cups whipped topping
1/2 cup toasted almond, slivered

Steps:

Mix flour and sugar and stir gently through berries.
Warm slightly.
Arrange bottom halves of ladyfingers in single layer in bottom of a 9x9-inch pan.
Spread with blackberry mixture.
Place second layer of ladyfingers on top.
Mix orange juice and brandy extract.
Pour over ladyfingers.
Hand-crush macaroons and sprinkle over top.
Cover with pudding.
Allow to chill and set for 1 hour.
Spread whipped topping over pudding.
Decorate with toasted almonds.