One chef, one recipe: Dhruv Oberoi makes Gondhoraj lime-cello mascarpone trifle

Dhruv Oberoi, the Head Chef of Olive Delhi, likes to call this recipe ‘Amalfi Meets the Coast of Bengal’ after two coasts famous for their lemons, Amalfi in Italy and Bengal in India.

Associated with The Olive Delhi for many years, Chef Dhruv Oberoi heads a team of chefs who create some of the best Italian dishes that the city of Delhi has seen, making it among the top restaurants in the city. His journey with Mediterranean food started a while back and the major highlight of his career was training with celebrity chefs Ferran and Albert Adrià at their famous Michelin-star restaurant Tickets in Barcelona. Ferran and Albert Adrià’s restaurant, El Bulli, redefined gastronomy and was voted the best restaurant in the world for many years till it closed.

In this delicious and refreshing mascarpone trifle that Chef Dhruv Oberoi makes, he replaces the famous Amalfi lemons with West Bengal’s gondhoraj lebu. The coast at Amalfi produces some really big, sweet, and juicy lemons from which the Italian liqueur limoncello is made. Since the lemons are difficult to source in India, Chef Dhruv Oberoi makes it with gondhoraj lebu which is just as flavourful.

Gondhoraj lime-cello mascarpone trifle

This recipe has two elements that need to be ready to put it together—the sponge cake and the mascarpone mousse.

Sponge cake


  • 4 eggs
  • 225 grams unsalted butter
  • 200 grams sugar
  • 180 grams all-purpose flour
  • 120 ml sour cream
  • 1 tsp sea salt (crushed)
  • 2 tbsp vanilla syrup
  • ½ tsp baking powder


  • Preheat oven to 350°F.
  • Butter and flour a 9×5 inch baking tin.
  • In a medium bowl, whisk together the flour, salt and baking powder, then set aside.
  • In a stand mixer fitted with a whisk attachment, cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat for a few more seconds.
  • Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
  • Add the sour cream and vanilla. Mix until incorporated. Scrape the bowl.
  • Add the flour mixture and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
  • Transfer the batter into the tin, then smooth the top down with a spatula to even the batter out a bit.
  • Bake at 350°F for about 40 minutes or until the centre is set and a skewer comes out clean.
  • Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
  • Cut rounds and keep aside.

Mascarpone mousse


  • 9 egg yolks
  • 100 grams sugar
  • 800 grams mascarpone
  • 250 grams whipped cream
  • 15 ml lemon juice
  • Lime zest (gondhoraj) from 1 lime


  • Whisk egg yolks over the double boiler with sugar until fluffy.
  • Fold in mascarpone once the yolk mixture cools down.
  • Gradually add whipped cream and lemon zest.
  • Finish with a splash of lemon juice (do not over whisk it). 


  • 100 ml limoncello
  • 20 ml lemon juice
  • 20 grams honey
  • Gondhoraj lime zest from 1 lime

Mix it all together and mature for a week.

For the garnish

  • Charoli almonds
  • Fresh flowers

When these elements are ready you can put the pudding together by following these steps:

  • Arrange discs of pound cake.
  • Soak in some limoncello syrup.
  • Fill the glass with mascarpone custard, set it for an hour.
  • Sprinkle the glass with charoli almonds and fresh sour leaf and flowers. 
  • Add some drops of lime gel (optional).

*This recipe is not suitable for children since it contains limoncello liqueur