Description
Lemon Trifle is a refreshing and decadent dessert that combines layers of lemon cake, luscious lemon jelly, rich custard, and fluffy whipped cream. With the added touch of limoncello, it’s a delightful treat for any occasion, but especially perfect for spring and summer gatherings. The vibrant citrus flavors and light texture make it a crowd-pleaser.
Ingredients
1 packet lemon jelly cubes
250 ml boiling water
250 ml cold water
600 ml double cream
2 tbsp icing sugar
600 g lemon loaf cakes
4–5 tbsp limoncello (optional)
500 ml custard
300 g lemon curd
Lemon zest
1 x biscuit crumbs
Instructions
- Lemon Jelly: Add the jelly cubes to a jug and pour in the boiling water. Whisk the jelly cubes in the boiling water until completely dissolved. Pour in the cold water and whisk again. Leave the jelly to cool fully, stirring occasionally to prevent it from starting to set.
- Whipped Cream: In a bowl, add the double cream and icing sugar. Whisk until soft peaks form.
- Lemon Cake: Slice the lemon loaf cakes into 1-2 cm slices.
- Assembly: Begin assembling your trifle in a large trifle bowl or any suitable dish. Layer the bottom with half of the lemon cake slices. Drizzle half of the limoncello over the cake slices.
- Pour half of the custard over the cake and spread it evenly.
- Carefully pour the lemon jelly mixture over the custard. To prevent the jelly from splitting, pour it onto the back of a spoon to gently drizzle it over the custard layer. Let the jelly set in the fridge for a couple of hours.
- Spread half of the whipped cream over the jelly layer. Add another layer of the lemon cake slices. Spread lemon curd over the cake slices, then add the second half of the custard.
- Finally, top the trifle with the remaining whipped cream.
- Decoration: Garnish the top with lemon zest and biscuit crumbs. Leave the trifle in the fridge to set for an hour before serving to ensure the custard firms up.
Notes
- No Limoncello: If you prefer to skip the limoncello, simply omit it, or use a non-alcoholic lemon syrup or juice to flavor the cake layers.
- Add Fresh Fruit: For a more fruity version, consider adding fresh berries like raspberries or blueberries between the layers for a burst of flavor.
- Vegan Option: You can substitute the double cream with coconut cream and use a dairy-free custard to make this a vegan-friendly dessert.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilled, Layering
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 50g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
