There is an abundance of fresh berries in July and they have ripened to almost perfection with just hint of tartness left behind and that is why the addition of a sweet lemon liqueur is the perfect compliment. This recipe is gluten and egg free, lacto-ovo, pescatarin and vegetarian.
Ingredients:
- 1 cup raspberries
- 1 cup strawberries, quartered
- 1 cup blueberries
- ¼ c Limoncello (Italian Lemon Liqueur)
- 1 tsp vanilla paste or extract
- 2 tbsp mint, minced
- 2 cup cream
- ¼ cup powdered sugar
Steps/Methods:
Toss berries with Limoncello and let marinate for 1 hour or up to 4 hours. While berries are marinating you can add vanilla paste, mint, sugar and cream together and whip to stiff peaks but don’t whip for too long or you will end up with butter. Store in the fridge until your berries are done marinating. In a trifle bowl, alternate layers of berries and whipped cream. Serve.
Additional Tips:
- 1 cup raspberries
- 1 cup strawberries, quartered
- 1 cup blueberries
- ¼ c Limoncello (Italian Lemon Liqueur)
- 1 tsp vanilla paste or extract
- 2 tbsp mint, minced
- 2 cup cream
- ¼ cup powdered sugar
Leave a Comment
