Limoncello Tiramisu Cheesecake Trifle

Instructions

1. In a medium saucepan over medium heat, combine lemon curd and limoncello with a whisk. Bring up to a very gentle simmer, stirring carefully.
2. In a separate cup, whisk to combine cornstarch and cold water. Add slurry to lemon mixture and whisk. Cook for 4 minutes until it thickens. Depending on your lemon curd, you may need to increase the slurry amount to create a thick consistency
3. Remove from heat and set aside to cool completely.
4. In a standing mixer, whip softened cream cheese until light and fluffy. Add sugar and vanilla and beat until smooth. Set aside.
5. In a clean standing mixer, whip the heavy cream until stiff peaks form. Fold in cream cheese mixture until combined.

Assembly:

1. In a trifle dish or bowl, line the bottom with a layer of ladyfinger cookies. Spread 1/3 of the limoncello mixture over the cookies.
2. Optional: Add wedges of lemon to the sides of the bowl for aesthetic appeal. Spread 1/3 of the cream cheese over the lemon filling. Sprinkle with blueberries and repeat 2 more times. On the very last layer, keep the cream cheese filling more centered, avoiding the edges, so as to display the lemon filling below.
3. Decorate with blueberries, lemon, and mint.
4. Cover with plastic wrap and refrigerate for at least 6 hours but PREFERRED overnight. This allows the cookies to fully absorb the limoncello mixture.