Anglo-Italian Trifle

Instructions

• 1

  Split the trifle sponges and make little sandwiches of them using 150g of the jam, then wedge them into the base of your bowl. Reduce the amaretti biscuits to rubble in a food processor and, reserving some crumbs for sprinkling over the top at the end, scatter them evenly over the sponge. Pour 150ml of the limoncello over them.
• 2

  Put the remaining jam into a saucepan with the lemon juices and melt them over a low heat. Tumble in the blackberries and turn in the heat for a minute or so - just until the juices start running. Tip these over the sponges. Cover and leave to one side
• 3

  Whisk the egg yolks with the castor sugar until you have a thick, smooth, yellow paste. Still whisking drip in another 50ml limoncello, then continue whisking until you have a light, moussey mixture. Whiskey in the mascarpone until everything is smoothly combined and, when this is done, add the remaining limoncello.
• 4

  In another bowl whisk the egg whites until firm but not dry. Fold them into the lemony mascarpone mixture, Now spread this evenly over the blackberries.
• 5

  Cover the thus-far assembled trifle and leave it in the fridge for between 4 and 24 hours to allow the flavours and textures to develop.
• 6

  Take the trifle out of the fridge about an hour before you want it. Toast the flaked almonds. Let them cool and then mix them with the amaretti crumbs. Scatter these over the trifle