Nigella'S Blackberry Trifle With Creamy Limoncello Mascarpone

• 8 -10 ladyfingers
• 1 cup black currant jam
• 1 lemon, juice of
• 1 generous cup limoncello lemon liqueur
• 3 -4 tablespoons granulated sugar, to taste
• 1 1/2 lbs mascarpone cheese
• 7 ounces italian amaretti cookies
• 3 1/2 cups fresh blackberries
• 1/4 cup sliced almonds, toasted

1. Split the lady fingers and make little sandwiches of them using more than half of the jam, then press them into a 2-quart size glass bowl.
2. Crumble the amaretti cookies and scatter most of them evenly over the lady fingers, reserving a bit for the topping, and then pour a generous 1/2 cup limoncello over them.
3. In a medium bowl, mix together 2 tablespoons limoncello with the remaining currant jam. Add the blackberries, stirring gently to coat.
4. Spoon the blackberries over the crumbled cookies.
5. Whisk together the remaining limoncello with the sugar and mascarpone until light and fluffy. Spread gently and evenly over the blackberries in the bowl.
6. In a small bowl, toss together the remaining amaretti crumbs with the toasted slivered almonds, then sprinkle over the surface of the trifle.
7. Spoon into dessert glasses to serve.

ladyfingers, black currant, lemon, generous, mascarpone cheese, italian amaretti, fresh blackberries, almonds

Taken from www.food.com/recipe/nigellas-blackberry-trifle-with-creamy-limoncello-mascarpone-412373 (may not work)