Lemon trifle
10 Italian sponge fingers
120ml sherry
400ml heavy cream
2 tbsp caster sugar
300g lemon curd
Place sponge fingers on a baking sheet and drizzle with sherry; leave to one side to stand for 5 minutes.
In a large bowl, whisk heavy cream together with caster sugar until soft peaks form.
Place 5 soaked trifle fingers in a medium serving bowl or 6 individual glasses.
Top with half of the lemon curd and then half the whipped cream.
Top with remaining sponge fingers, the remainder of the lemon curd, and the remaining whipped cream.
Place in the fridge to chill for at least four hours.
Serves
6
Main ingredients
Dairy, Fruit
Recipe Type
Dessert, Easy, Entertaining, Family Dinners, Vegetarian
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
