Limoncello Mascarpone Trifle
- 12 ounces Heavy Cream
- 1 tablespoon Tahitian Vanilla
- 2 or 3 tablespoons Lemon Curd
- Zest of one Lemon
- ¼ cup Sugar (or more if you like)
- 4 ounces ITALIAN Mascarpone or Cream Cheese
- 1 Store-bought (or make your own - see recipe below) Lemon Chiffon Cake, cut into circles to fit your serving glasses
- ½ cup Limoncello Simple Syrup*
For the Chiffon Cake:
- 2½ ounces Cake Flour 2/3 cup (if you do not have cake flour use regular all purpose flour)
- 2 ounces Sugar (1/4 cup)
- ¼ ounce Baking Powder (1 tsp)
- Pinch Salt, Vanilla Salt if you have some
- 1½ ounce Vegetable or Sunflower or Grapeseed Oil
- 1 ounce Water
- 3 Egg Yolks
- 1 teaspoon Tahitian Vanilla
- Zest of ½ Lemon
- 3 Egg Whites
- 1½ ounces Sugar (3 teaspoons)
- Makes 4 Servings
- In mixer whip cream, vanilla, lemon curd, lemon zest and sugar until firm, add the mascarpone cheese and mix for a few seconds. Place some of the cream mixture on the bottom of each glass. Cover with a circle of the sponge cake and carefully soak the cake with about 1 ounce of the Limoncello syrup.
- Top with more cream and freshly chopped strawberries and mint leaves to decorate. Dust with powdered sugar and place in the refrigerator for at least 2 hours.
- *Simple Syrup: Cook 1 cup water with 1 cup sugar over medium heat until all sugar has dissolved. Let it cool and add as much Limoncello as you like and you can refrigerate this mixture for 3 to 4 months.
Yellow Chiffon Cake
- Makes One Small Cookie Sheet (12” X 8 ½”)
- Prepare the small sheet pan by spraying it with non-stick baking spray with four. Line the bottom with parchment paper and spray the parchment paper again with the spray.
- Preheat Oven to 360° F
- Sift the first dry ingredients into a mixing bowl. Mix at slow speed for a minute, and the oil, and add the water stir until they form a lump free paste.
- Add the egg yolks, lemon zest and the vanilla and stir until fully blended.
- In another clean, grease free bowl, place the egg whites, and whip until tripled in volume, and are light and foamy. With the machine running, add the 3 Teaspoons of sugar, and continue to whip until the egg whites are stiff but we still have a soft peak (as per the video).
- Fold the egg whites into the batter following the same technique the chef used in the video, and pour into the prepared cake pan.
- Immediately place the cake in the center of the oven, and bake for about 20 to 30 minutes, or until the center springs back when gently pressed.
- Remove the cake from the oven and allow it to cool.
- Cut the cake into circles to fit your individual glasses.
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