Raspberry Limoncello Trifle : Elegant No-Bake Dessert for Summer Parties

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There are desserts that are pretty, and then there are desserts that completely steal the show at the table. A Raspberry & Limoncello Trifle checks both boxes with its layers of lemon-soaked cake, creamy custard, and juicy raspberries. This refreshing, no-bake dessert feels like a spoonful of Italian sunshine in every bite and is perfect whenever you’re in the mood for limoncello desserts that look impressive but are secretly simple to assemble.

What makes this trifle stand out from other lemoncello recipes desserts is the balance of flavors and textures. The Madeira loaf cake soaks up vibrant limoncello, the mascarpone custard layer is silky and rich, and the whipped cream topping keeps everything light and airy. Add the crunch of pistachios and the pop of tart raspberries, and you have a dessert that works just as well for summer cookouts as it does for holiday gatherings.

Why You’ll Love This Raspberry & Limoncello Trifle

• Bright lemon flavor from real limoncello and lemon curd.
• No baking required, making it ideal for busy days or hot weather.
• Easy to prep ahead, so it’s perfect for entertaining.
• Flexible: use fresh or frozen raspberries depending on the season.
• A great way to put your authentic limoncello recipe or lemon cello recipe homemade to delicious use.

Essential Equipment for This Recipe

Having the right tools makes assembling this trifle fast and fuss-free. Consider these staples for your kitchen:

• Air fryer (if you want to warm slices of Madeira cake lightly before assembling): air fryer
• Electric mixer for quickly whisking mascarpone and custard: electric mixer
• Mixing bowls for custard, cream, and raspberry layers: mixing bowls
• Measuring cups and spoons set to keep the lemon and limoncello proportions just right: measuring cups and spoons set
• Kitchen utensils like spatulas and whisks for folding and layering: kitchen utensils
• Cutting board and chef’s knives for slicing the Madeira loaf cake cleanly: cutting board and chef’s knives

Each of these simple tools helps you build beautiful, neat layers so your trifle looks as good as it tastes.

Ingredients for Raspberry & Limoncello Trifle

Trifle Components

If you love experimenting with lemonchello drinks recipe or DIY limoncello, this trifle is an excellent way to turn that favorite liqueur into a spoonable dessert everyone will rave about.

Step-by-Step Instructions

Step 1 – Prepare the Cake Base

1. Slice the Madeira loaf cake into 6 even slices.
2. Spread each slice generously with lemon curd to add bright citrus flavor.
3. Sandwich the slices in pairs to create three cake “sandwiches.”
4. Cut each sandwich into quarters for bite-sized pieces.
5. Place the pieces in the bottom of a 2L glass trifle bowl, creating an even layer.
6. If you’d like stronger lemon flavor, drizzle a little extra lemon curd over the cake.

Using a sharp chef’s knife on a sturdy cutting board makes this step clean and quick, keeping the cake cubes neat and ready for layering.

Step 2 – Add the Limoncello and Raspberries

1. Evenly drizzle the Madeira cake with the 6 tablespoons of limoncello, letting it soak into the sponge.
2. Scatter the 300 g raspberries over the cake layer, including any juices if using thawed frozen berries.

This step is where your favorite lemoncello recipes really come to life. That fragrant limoncello transforms the cake into a tender, flavorful base that tastes like a lemony cocktail in dessert form.

Step 3 – Make the Mascarpone Custard Layer

1. In a large mixing bowl, add the mascarpone and custard.
2. Using an electric mixer, gently whisk until the mixture is smooth, creamy, and lump-free.
3. Spread the mascarpone custard mixture evenly over the raspberry layer.
4. Cover the bowl and chill for at least 2 hours for the flavors to meld, or overnight for even better results.

The electric mixer keeps this step quick and ensures a silky, luxurious texture without overmixing.

Step 4 – Whip the Cream and Finish the Trifle

1. Pour the whipping cream into a chilled mixing bowl.
2. Whip the cream until soft peaks form and the whisk leaves a gentle trail.
3. Spoon the whipped cream over the chilled custard layer, spreading it gently.
4. Sprinkle chopped pistachios over the top for crunch and color.
5. Finish with a handful of fresh raspberries scattered across the surface.

The final result is a beautiful trifle with visible layers and a creamy, cloudlike topping that makes every spoonful feel special.

Make-Ahead Tips for Stress-Free Entertaining

• For the best texture, stop at the mascarpone custard layer and chill for at least 2 hours or up to overnight.
• Add the whipped cream, pistachios, and fresh raspberries shortly before serving so the topping looks fresh.
• If using frozen raspberries, thaw and drain excess liquid so the dessert doesn’t become watery.

This strategy is perfect for hosts who want dessert completely handled before guests walk through the door.

FAQ – Raspberry & Limoncello Trifle

Can this trifle be made without alcohol?
Yes, you can replace the limoncello with lemon syrup or extra lemon curd thinned with a little water or juice. The dessert will still feel bright and citrusy.

Can I use homemade limoncello?
Absolutely. If you have a lemon cello recipe homemade or authentic limoncello recipe you love, this trifle is an excellent way to showcase it in a dessert.

How long does this trifle keep?
The trifle keeps well in the refrigerator for up to 2 days. For best texture, add the whipped cream and toppings the day you plan to serve.

Can I swap the fruit?
You can substitute strawberries, blueberries, or a berry mix, but raspberries pair especially well with lemoncello recipes desserts thanks to their tang.

Equipment List for This Recipe

For convenience, here’s a dedicated list of helpful tools mentioned above:

• Air fryer
• Electric mixer
• Mixing bowls
• Measuring cups and spoons set
• Kitchen utensils
• Cutting board
• Chef’s knives

If you found this recipe helpful, feel free to check out the kitchen equipment . Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Raspberry Limoncello Trifle : Elegant No-Bake Dessert for Summer Parties

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Creamy layered raspberry and limoncello trifle with Madeira cake, lemon curd, mascarpone custard, whipped cream, and pistachios.

• Author: Alex
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes plus chilling
• Yield: 8 servings
• Category: Dessert
• Method: No-bake
• Cuisine: Italian-inspired

Ingredients

1 Madeira loaf cake

2 tbsp lemon curd, plus extra to drizzle

6 tbsp limoncello

300 g raspberries (fresh or frozen), plus extra to serve

250 g mascarpone

500 g custard

300 ml whipping cream

2 tbsp pistachio kernels, chopped

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Instructions

1. Slice the Madeira loaf cake into 6 pieces and spread each slice with lemon curd. Make three cake sandwiches and cut each into quarters. Arrange the pieces in the base of a 2L glass bowl and drizzle with extra lemon curd if desired.

2. Drizzle the cake layer with limoncello so it soaks into the sponge. Scatter 300 g raspberries over the cake, adding any juices if using thawed frozen berries.

3. In a mixing bowl, gently whisk mascarpone and custard with an electric mixer until smooth. Spread this mixture evenly over the raspberry layer. Cover and chill for at least 2 hours or overnight.

4. Pour whipping cream into a clean bowl and whip until soft peaks form. Spoon the whipped cream over the chilled custard.

5. Top with chopped pistachios and extra fresh raspberries just before serving.

Notes

For best flavor and texture, chill the trifle after the custard layer for 6 hours or overnight.

You can substitute pound cake or sponge cake for the Madeira loaf cake.

To make this dessert alcohol-free, replace limoncello with lemon syrup or a mix of lemon juice and simple syrup.