Sorry bells didn't get online last night, here goes!!
Anglo-Italian Trifle
(serves 12 - 14)
8 Trifle sponges
200g blackcurrent jam
200g packet ameretti biscuits
250ml limoncello
juice of 1/2 lemon
750g blackberries
2eggs separated
100g caster sugar
750g marscapone cheese
50g flaked almonds
Split trifle sponges and spread with 150g of jam, to make little sandwiches. Wodge into bottom of a BIG glass bowl (use a beautiful bowl as it is so pretty). Put biscuits in the processor and reduce to a rubble (or bung in a bag and smash with a rolling pin!), sprinkle 3/4 over sponges reserving some for the top. Pour over 150ml limoncello.
Put remaining jam and lemon juice in a sucepan and melt over a low heat, tumble in the blackberries (I used frozen ones form last year, but you can buy bags of frozen ones too), turn the heat up a bit until the juices start running. Tip these over the sponges/biscuit/limoncello mix. YUMMY!
Whisk egg yolks with caster sugar, until a smooth yellow paste, still whisking bung in 50ml limoncello and keep going until light and moussey. Whisk in marscapone and keep going until it is all smooth, add in the final 50ml lemoncello and stir.
Finally in another bowl whisk the egg whites until firm, and fold these into the lemon cheesy mix. Now spread this over the blackberries.
Cover and put into the fridge for at least 4hr, preferably overnight. Remove from fridge about 40 mins before needed.
Just before serving toastthe flaked almonds in a dry frying pan, leave to cool then mix with the remaining ameretti biscuits (I did this the night before too). Scatter this mixture over the top just before serving to get teh crunchy, nutty top.
This is sooo good, an although sounds a faff is not really if you have a hand held electric mixer or processor to do all teh whisking! It is sure to impress.