Wednesday, 6 February 2013

Lemon Trifle


This is extremely good and very impressive for a dinner party.

Lemon Trifle

100 g sponge fingers or sliced up maderia cake
100 g orange curd, or lemon curd
3 tbsp limoncello liqueur (optional - I don't use this as I never have any at home)
500 ml double cream
120 g caster sugar
100 ml lemon juice

To finish
250 ml whipping cream, or double cream
1 small orange, grated zest only

Method
1. Break the sponge fingers in half (or slice the maderia cake) and spread them thickly with the orange or lemon curd. Put them in a glass or china dish and sprinkle the Limoncello liqueur over them (I didn't want alcohol so I sprinkled with lemon juice).

2. Pour the 500ml of cream into a saucepan and add the sugar. Bring to the boil over a moderate heat, then turn down the heat and leave to simmer for a good 2-3 minutes.

3. Remove from the heat, stir in the lemon juice, then pour this mixture over the sponge fingers. They may bob about a bit in the lemon custard but just push them down and leave to cool. When the mixture has cooled, refrigerate for a couple of hours, or even overnight, until set.

4. To finish, whip the 250ml of cream until thick, but stop before it will stand in peaks. It should still be able to slide slowly from a spoon. Smooth the cream loosely over the trifle, then finely grate the orange zest over the top. Return briefly to the fridge until needed.


Based on a recipe by Nigel Slater

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