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Limoncello spritz trifles recipe

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We've turned the iconic Italian cocktail into a sweet and indulgent summer trifle. Fizzy sherbet prosecco jelly is topped with a limoncello-soaked lemon drizzle cake, lemon curd rippled cream and pistachio crumbs for the ultimate spritz-inspired dessert. See method

Serves 4
Takes 40 mins plus 3-4 hours setting
558 calories / serving

Ingredients

3 sheets leaf gelatine
3 tbsp caster sugar
250ml prosecco, at room temperature
4 tsp sherbet (from a 23g pack Barratt Dip Dab)
3 tbsp limoncello
25g shelled pistachios, finely chopped
1 lemon, zested
200g Tesco Finest lemon drizzle cake, cut into small chunks
150ml whipping cream
150ml Greek yogurt
4 tsp Tesco Finest lemon curd

Each serving contains

Energy
2325kj
558kcal 28%
Fat
29g 41%
Saturates
14g 68%
Sugars
40g 44%
Salt
0.4g 6%

of the reference intake
Carbohydrate 52.2g Protein 7.2g Fibre 1.2g

Method

Soak the gelatine sheets in a small bowl of cold water for 5 mins until flexible.
Add 1 tbsp sugar and 2 tbsp water to a small pan and warm over a low-medium heat until the sugar has dissolved. Remove from the heat. Squeeze the excess water out of the gelatine and add it to the pan, swirling the pan to allow the gelatine to dissolve fully into the sugar solution.
Carefully pour the prosecco over the back of a dessertspoon into the pan, stir gently to combine, then divide among 4 roughly 250ml glasses. Stir 1 tsp sherbet into each glass, then chill in the fridge for 3-4 hrs until set.
Pour the limoncello onto a small plate and the pistachios, the zest of ½ lemon and 1 tbsp caster sugar onto a second plate, mixing the dry ingredients to combine. Once the jelly is fully set, dip the rim of each glass into the limoncello followed by the pistachios mix to create a uniform rim.
Top the jelly with an even layer of cake and drizzle over the remaining limoncello from the plate.
Whisk the cream and 1 tbsp caster sugar together until it reaches medium peaks and starts to hold its shape, then fold through the yogurt. Evenly divide the cream among the glasses and swirl 1 tsp lemon curd into each.
Top with a sprinkle of the remaining pistachio and lemon sugar and a little extra lemon zest. Serve immediately or store covered in the fridge for up to 2 days.

See more Summer dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.