Raspberry And Mascarpone Trifle - cooking recipe

Ingredients

1 cup limoncello
1 cup water
2 tablespoons caster sugar
250 g mascarpone
600 g sour cream
1/2 cup icing sugar, sifted, plus extra
2 tablespoons lemon zest, finely grated
34 lady fingers
500 g raspberries

Preparation

Place the limoncello, water and caster sugar in a small saucepan over low heat and stir untilt he sugar has dissolved. Set aside to cool.
Place the mascarpone in a bowl and stir until smooth; add the sour cream, icing sugar and lemon rind and whisk until smooth.
Dip the fingers into the liqueur mixture and use to line the base and sides of a 3-litre capacity glass bowl.
Top the fingers with half the raspberries, spoon over the mascarpone mixture then top with the remaining raspberries.
Dust with extra icing sugar to serve.