LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES

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LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE WITH FRESH RASPBERRIES image

Categories     Dessert     Quick & Easy     Lemon     Chill

Yield 10 servings

Number Of Ingredients 8

6 tablespoons limocello
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups cream
4 (150 g) packages Walkers Shortbread rounds
fresh berries of your choice
lemon zest for topping (optional)

Steps:

  • In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream. Beat with chilled beaters to stiff peaks. Place a layer of shortbread rounds in a large trifle dish. Top with about an inch of cream. Continue layering, ending with cream. Cover and chill this overnight in fridge. Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.

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