individual limoncello

and lemon yoghurt trifles

  • 1 packet donna hay tangy lemon yoghurt cake mix+
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) plain thick yoghurt
  • 2 eggs
  • ⅔ cup (160ml) limoncello++
  • 1 cup (345g) store-bought lemon curd

mascarpone cream

  • 300ml pure cream
  • 2 tablespoons icing sugar
  • ½ cup (125g) mascarpone
  1. Preheat oven to 160°C (fan-forced). Line a 20cm square cake tin with non-stick baking paper. 
  2. Following the packet instructions, place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
  3. Pour into prepared tin and bake for 35–40 minutes or until cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Cut into 2cm cubes.
  4. To make the mascarpone and chocolate cream, place the cream, mascarpone and icing sugar in the bowl of an electric mixer and whisk until soft peaks form.
  5. To assemble the trifles, divide the lemon yoghurt cake pieces between 8 serving glasses. Top with the limoncello, mascarpone cream and lemon curd. Serves 8

+ donna hay tangy lemon yoghurt cake baking mix is available at Woolworths supermarkets and donnahay.com

++ For a non-alcoholic version, use a splash of elderflower cordial.

Photography: Chris Court

​click here to buy at donnahay.com

click here to buy at woolworths
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