Anglo-Italian Trifle

Updated February 23, 2016
This image courtesy of Joseph DeLeo

I don’t think I could write a book that didn’t include a recipe for trifle somewhere—and this, I tell you, is the trifle to end all trifles. The shiny black of the berries, the soft whiteness of the mascarpone above them and the golden toastiness of the almonds on top, make it, in the first instance, beautiful to look at. But the key element here is ease: unlike with other trifles, there is no caution-requiring cooking of custard, which however delicious, has its stresses. In fact, the only cooking whatsoever is a little heating of some jam on the stove. The Anglo factor is provided by the trifle sponge cakes, jam and hedgerow-redolent fruit; the amaretti, limoncello—or any other lemon liqueur—and tiramisù-like eggy mascarpone layer fulfill the Italian side of the partnership. I use black currant rather than blackberry jam, simply because I want a more jellied, less seedy smearing between the sponges, but it wouldn’t really matter which you go for. Similarly, feel free to use rum in place of the limoncello. It’s just that I find it hard to come back from holiday in Italy without lugging strange lemon-shaped bottles of local liqueurs, and then want to justify the effort by finding some use for them in the kitchen. As with all trifles, it’s not the amounts that are so important, but the layering: in other words, different-sized bowls will require different quantities of ingredients; the ones that follow are enough to fill a bowl—and it should be glass—of about 2-quart capacity.




Total Timehalf-day

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert


Taste and Texturecreamy, fruity, sweet, tangy, tart

Type of Dishdessert


  • 8 to 10 ladyfingers
  • ¾ cup plus 2 tablespoons black currant jam
  • 7 ounces amaretti biscuits
  • 1 cup plus 2 tablespoons limoncello (or other lemon liqueur)
  • Juice of half a lemon
  • 3¼ cup blackberries
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1¾ pounds mascarpone cheese
  • Scant ¼ cup slivered almonds



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Seems very healthy recipe specially for kids, but this is rarely available in USA. I tried it at my home and it tasted awesome. Kitchen Cabinets


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