Lemon trifle

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. 


Main ingredients
Dairy, Fruit

Recipe Type
Dessert, Easy, Entertaining, Family Dinners, Vegetarian

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.