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Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

  • 20 Minutes
  • 10 People
  • Easy
  • Favorite

Summer in a bowl — an amazing little zing, subtle lemon flavor, and lots of brightness! In partnership with Willowbird Baking.

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Ingredients

  • 6 tablespoons limoncello
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 4 cups cream
  • 4 (150 g) packages Walkers Shortbread Rounds
  • fresh berries of your choice
  • lemon zest for topping (optional)
  • NOTE: Chill overnight in fridge
Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

Method

1
In a large, chilled bowl, combine limoncello, sugar, vanilla extract, lemon juice, and cream.
2
Beat with chilled beaters to stiff peaks.
3
Place a layer of shortbread rounds in a large trifle dish.
4
Top with about an inch of cream.
5
Continue layering, ending with cream.
6
Cover and chill this overnight in fridge.
7
Before serving, sprinkle lemon zest over the top and pile high with berries of your choice.

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