Easy Limoncello Trifle | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. In a mixer, whip the cream, vanilla, lemon curd, lemon zest and sugar until firm. Add the mascarpone and mix for a few seconds.
2. Place some of the cream mixture in the bottom of each glass. Cover with a circle of sponge cake and soak it with about 1 oz of limoncello syrup.
3. Top with more cream. Decorate with chopped strawberries and mint if you like, dust with powdered sugar, and refrigerate for at least 2 hours.
4. For the simple syrup: cook 1 cup water with 1 cup sugar over medium heat until dissolved. Cool, then add limoncello to taste. It keeps refrigerated for 3 to 4 months.
5. For the chiffon cake: preheat the oven to 360°F. Spray a 12 x 8½ inch small sheet pan with non-stick spray, line with parchment and spray again.
6. Sift the first dry ingredients into a bowl. Mix on slow speed for a minute, add the oil and water, and stir until smooth with no lumps.
7. Add the egg yolks, lemon zest and vanilla and stir until fully blended.
8. In a clean, grease-free bowl, whip the egg whites until tripled in volume and light and foamy. With the mixer running, add 3 teaspoons of sugar and continue whipping until stiff with a soft peak.
9. Fold the egg whites into the batter and pour into the prepared pan.
10. Bake immediately in the center of the oven for 20 to 30 minutes, until the center springs back when gently pressed.
11. Let the cake cool, then cut it into circles to fit your glasses.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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