Raspberry and limoncello trifle

Make mum’s day extra special with our easy trifle that combines Italian almond biscuits, mascarpone, raspberries and zesty Limoncello, our favourite Italian liqueur.

Serves 4

150g Amaretti biscuits or almond biscotti

90ml limoncello

2 tablespoons raspberry jam

2 tablespoons lemon juice

1 punnet raspberries

250g Mascarpone

1 tablespoon caster sugar

1 punnet raspberries, extra, to serve

Flaked almonds, toasted, to serve

1. Divide biscuits between four small glasses and sprinkle evenly with 60ml limoncello.

2. Combine jam and lemon juice in a small saucepan and stir over low heat until the jam is melted.

3. Remove from heat and gently stir through fresh raspberries. Set aside to cool. Whisk together mascarpone and caster sugar with remaining 30ml limoncello.

4. Spoon cool raspberry mixture over the biscuits and top with mascarpone mixture.

5. Serve topped with extra raspberries and flaked almonds.