12/03/2023

Blackberry, Mango and Limoncello Charlotte

This sensational dessert makes the most of Summer blackberries and mango with the zing of limoncello. I use small store-bought savioardi sponge finger biscuits as they fit my trifle bowl perfectly!

Serves:

8-10

Prep Time: 30 minutes plus refrigeration time

Download Recipe PDF

Ingredients

1/4 cup caster sugar
1/2 cup limoncello liqueur*
1 lemon
300ml thickened cream
1 tablespoon caster sugar, extra
400g small savoiardi sponge finger biscuits
2 punnets blackberries
1 large ripe mango, sliced
1/4 cup toasted shaved coconut or flaked almonds
passionfruit pulp, for drizzling, optional

Method

Combine caster sugar with 1 cup boiling water in a shallow dish and stir until dissolved. Mix in limoncello and the juice of 1/2 lemon.
Whip the cream and extra caster sugar together until soft peaks form.
Working quickly, lightly dip the sponge fingers into the limoncello syrup and use to decoratively line the base and sides of a trifle serving bowl, standing them up around the edge of the bowl.
Layer one third of each of the cream, blackberries, mango and coconut over the base. Top with half remaining sponge fingers. Repeat layers and finish with remaining cream, blackberries and coconut.
Thinly slice the remaining lemon and use to garnish. Drizzle with passionfruit if desired. Refrigerate for at least an hour or up to 24 hours before serving.
VARIATIONS Some other also delicious flavour combinations are: – Raspberry, Peach and Cointreau with toasted flaked almonds – Blueberry, Pineapple and White Rum with fresh mint leaves – Strawberry, Plum and Rosewater with rose petals

Tips

* You can substitute vodka flavoured with lemon cordial for the limoncello.
STYLING Ensure the biscuits are placed upright around the edge of the bowl for best presentation.
DRINK Moscato

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