Mini Limoncello trifle shots (Tim Boler)
- My lemon chiffon cake failed and I was under pressure so decided to create something out of it.
To Cook (Serves 30, 30 mins)
- 1 lemon chiffon cake (see other recipe)
- Custard Powder
- 250ml single cream
- 500ml double cream
- 1 cup of sugar
- 2 cups of limoncello
- Raspberries, Blueberries, Strawberries
- Mint leaves
- Find 'Lemon Chiffon Cake recipe' also available on this site.
- Make the lemon chiffon cake recipe then slice of small pieces and insert into the base of your shot glasses (would also work fine in a larger bowl if you wished).
- Mix single cream and sugar and heat on a stove until well combined to make a syrup
- Mix custard powder with hot water to make custard
- Poor small amount of limoncello onto cake base in each shot glass (should just be enough to wet the cake base but not sit on top)
- Drizzle cream/sugar syrup onto base
- Place one raspberry and one blueberry into each glass
- Place teaspoon of custard into each glass, try to avoid leaving any gaps (you can fill these with more syrup)
- Depending on the depth of your glass, all of these layers can be repeated if you wish (this includes adding more cake) - just make sure you leave room on the top for cream and decoration.
- Leave to cool in the fridge for a number of hours (ideally overnight)
- Either using extra thick double cream (that will stick to an upside down spoon) or whipped cream , fill in the remander of the glass up to the brim. Then use the back of a knife to ensure the cream is neat and level with the glass
- Add berries and mint leaf to the top
- Place in the fridge until ready to serve
- Before serving durst icing sugar over berries
- Honestly, these are far too much work in any normal situation - as it basically involves baking a cake and then cutting it up to use as the base of the trifle. Most trifle recipes involve the use of bought cake/sponge which is perfectly fine, however they're not going to have the unique lemon taste that the lemon chiffon cake offers.