Start this recipe by making a soaking syrup. Place the 3 tbsp sugar in a small saucepan with 350ml water, star anise, cinnamon stick a the lemon rind, bring to the boil and simmer for 5 minutes. Allow to cool down completely then add in the limoncello. Meanwhile, mix together all the ingredients for the lemon yogurt and allow to sit in the fridge for 20 minutes. To put the trifle together, you need a nice glass footed trifle bowl. Soak 1/3 of the savoiardi biscuits in the prepared syrup and place in the bottom of the dish. Spoon over 1/3 of the yogurt cream, then toss over 1/3 of the berries. Repeat this process 2 more times, then place in the fridge to set for 5 hours or over night. To serve, sprinkle the icing sugar over the berries on top.
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