US
UK Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Summer in a bowl — an amazing little zing, subtle lemon flavor, and lots of brightness! In partnership with Willowbird Baking.
Ingredients
6 tablespoons limoncello
4 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups cream
fresh berries of your choice
lemon zest for topping (optional)
NOTE: Chill overnight in fridge
Method
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.
