Eggs For Anglo-Italian Trifle

Our answer

Nigella's Anglo-Italian Trifle (from NIGELLA SUMMER takes inspiration from a British trifle and an Italian tiramisu, with sponge fingers and fruit topped with a light mascarpone mixture. The raw eggs in the mascarpone topping may not be suitable for those with a weakened immune system.

If you are able to buy (plain, unseasoned) pasteurised egg whites then we would suggest omitting the egg yolks and using the equivalent of 2 egg whites from the carton. Dissolve the caster (superfine) sugar in all of the limoncello and then stir this into the mascarpone. Whisk the whites and fold these into the mascarpone, then continue with the recipe. Without the egg whites the mascarpone mixture becomes slightly heavy and more difficult to spread over the fruit and sponge. You may like to consider making the custard from the Raspberry And Lemongrass Trifle (without the lemongrass) as an alternative topping, and adding a layer of whipped cream just before serving.