Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries


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)


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