Sovrano’s Limoncello frozen trifle


  • 1 kg of whole milk yogurt
  • 300 g caster sugar
  • 30 g gelatine
  • 120 g of dextrose or white sugar
  • 2 g of citric acid powder
  • 1 kg of sponge cake

Strawberry mousse

  • 1 kg strawberry puree
  • 40 g gelatine
  • 1 kg of cream
  • 500 g meringue

To stuff the sponge (Sovrano Limoncello’s syrup)

  • 220 g of water
  • 100-150 g sugar
  • 50 ml Sovrano Limoncello Original


Heat part of the yoghurt and the gelatine. Mix well and add a pinch of citric acid and 120 g of dextrose or sugar.
Pour the remaining yogurt and cool to set.
Take a round bottomless cake tin and butter the inside.
Put cling wrap on the bottom and pull tight. Cut the strawberries into slices and place them randomly on the bottom. Pour over the strawberry jelly yogurt, level, and put in the freezer.
Combine the chopped strawberries and the gelatin until dissolved well. Add the strawberry pulp and finally add the cream gently.
To assemble the cake add a layer of mousse (with the help of a pastry bag) over the strawberry jelly. Then add a layer of sliced sponge cake leveled well and brush with Sovrano Limoncello Original syrup and repeat.
Freeze for 2 hours.
Use a spatula and polish the surface of the cake to make it shiny
Keep the cake in the refrigerator for least 1 ½ hours before serving.

Sovrano Limoncello

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