Limoncello Trifle with Almond Cream

How to Make Limoncello Trifle with Almond Cream

Trifle Ingredients:

• 1 LOAF Sunnyland Limoncello Pound Cake
• 2 cups fresh raspberries
• 1 cup Sunnyland Slivered Almonds
• 2 tablespoons Sunnyland Gallberry Honey

Whipped Cream Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon almond extract
• 1 teaspoon lemon zest

Instructions:

• Make almond cream by mixing with hand mixer heavy cream, confectioners’ sugar, almond extract and lemon zest. Mix until soft peaks form.
• Toast the almonds slightly, 5 minutes in a sauté pan without oil.
• Choose vessel for trifle, either a large trifle bowl or individual glass jars.
• Cut limoncello loaf into small bite size pieces.
• Begin Assembly of trifle by following this pattern:
• Layer of cubed limoncello cake, drizzle a bit of Gallberry Honey on cake, top with fresh raspberries, slivered almonds, then almond cream.
• Finish with almond cream and garnish top with raspberries and slivered almonds.

Recipe by Staci Willson