Limoncello trifle

Method

1. Preheat the oven to 180C/gas 4.

2. In a large bowl, beat the sugar and butter together until pale and fluffy. Gradually beat in the eggs before folding in the flour and almonds.

3. Spread the mixture evenly onto a greased baking tray and bake in the oven for 15 minutes. Take the sponge out of the oven and let it cool.

4. Drain the gelatine and dissolve it in the warm water, before adding the limoncello.

5. Pour the jelly mix into martini glasses and leave in the fridge for 1 hour to set.

6. Thoroughly mix the cream, cheese and almond essence together in a bowl.

7. With a round cutter, cut the sponge into discs that will fit snugly into your martini glasses. Soak these discs in Amaretto and then place them on top of the jelly. Pipe the cream on top and sprinkle with flaked almonds.

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Ingredients

For the sponge

250g caster sugar
250g soft unsalted butter
4 Eggs, beaten
125g self-raising flour
125g ground almonds

For the jelly

2 sheets leaf gelatine, soaked in cold water
50ml warm water
100ml Limoncello liqueur

For the almond cream topping

50ml single cream
150g Mascarpone
few drops almond essence
100ml almond-flavoured liqueur, such as Amaretto
50g toasted flaked almonds

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