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. 

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

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