Today we are making a limoncello trifle with farmer's cake! Delicious fresh pieces of cake with a creamy lemon mascarpone cream capped with lemon curd and lemon zest. Let the summer begin.
Limoncello trifle with farmhouse cake
20 minutes + 1 hour oven
Comprehensive
Limoncello trifle with farmhouse cake
Sometimes you just crave a dessert that conjures the sun on your plate. This limoncello trifle with farmhouse cake is just that: fresh, creamy and full of flavor. The combination of airy cake, soft mascarpone cream and the tangy kick of lemon curd makes this a perfect end to a summer meal.
What makes this trifle extra special is the balance between sweet and sour. The farmhouse cake subtly absorbs the limoncello, giving each bite a hint of sunny lemon liqueur. The creamy mascarpone cream provides a smooth counterpart, while the lemon curd and lemon zest take the freshness to the next level. This dessert feels luxurious but is surprisingly easy to make.
Serve the trifle in pretty glasses for a festive effect or in a large bowl as a showstopper at a dinner party. Whether you're ending a dinner party or just feel like something delicious with coffee, this trifle never disappoints. So get out that limoncello, cut a few generous pieces of farmhouse cake and enjoy a dessert that will transport you straight to a sun-drenched terrace in Italy.
More summer desserts
Looking for more summer desserts? How about this quick passion fruit tiramisu whether these quick mango sticky rice? Both fresh, easy and delicious!
What you need:
4
For the cream and topping
250 gr mascarpone
150 ml of whipped cream
1 tsp granulated sugar
juice and rasp of 1/2 lemon
30 ml of limoncello
4 tsp lemon curd
For the cake
4 eggs
200 gr soft unsalted butter
400 gr farmer's cake mix
from Soezie
What to do:
1
Preheat the oven to 200 degrees and line a cake pan with baking paper.
2
Beat the eggs together with the butter until fluffy. Add the cake mix and mix again to a smooth batter without lumps. Pour the batter into the cake pan and bake the cake according to the package directions.
3
Place the mascarpone together with the whipping cream, lemon zest and juice, granulated sugar and limoncello in a bowl and whisk until smooth. Place in the refrigerator until use.
4
When the cake has cooled, slice it. Take 1 slice of cake per person and cut into cubes. Fill the glasses with the cake and top with the lemon mascarpone cream, lemon curd and some lemon zest.
