Nigella'S Blackberry Trifle With Creamy Limoncello Mascarpone

1. 1

   Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.

2. 2

   Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.

3. 3

   In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.

4. 4

   Spoon the blackberries over the crumbled cookies.

5. 5

   Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.

6. 6

   In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.

7. 7

   Spoon into dessert glasses to serve.

* Per serving · 4 servings · Values may vary.