Raspberry And Mascarpone Trifle

1. 1

   Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.

2. 2

   Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.

3. 3

   Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.

4. 4

   Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.

5. 5

   Dust with extra icing sugar to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.