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Gin and tonic trifle recipe
Gin and tonic trifle recipe
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Prep Time:
195 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Transform spring cocktail into a showstopping summer dessert with gin and tonic trifle recipe.
Ingredients:
  • 430g (2 cups) caster sugar
  • 935ml (3 3/4 cups) tonic water
  • 24.00 gm gelatine powder
  • 375ml (1 1/2 cups) gin
  • 2 lemons, thinly sliced, seeds removed
  • 900ml thickened cream
  • 900g tub double thick vanilla custard
  • 460g bought double round unfilled sponge cake
  • 1 lime, thinly sliced, to serve
  • Fresh mint sprigs, to serve
  • Lemon thyme sprigs, to serve
  • Shaved cucumber, to serve
  • Shortbread biscuits, crumbled, to serve
  • 350g jar lemon curd
Instructions:
  • Combine sugar and tonic water in a small saucepan over medium heat until sugar dissolves. Bring to a boil, then remove from heat. Whisk in gelatine until dissolved, then stir in gin. Strain mixture into a shallow dish through a fine sieve. Chill in the fridge until jelly is almost set, about 2 hours.
  • Prepare a baking tray by lining it with parchment paper. Pour the remaining sugar into a large frying pan. Leave aside 1 tablespoon of tonic water, then pour the rest into the pan and mix well. Heat over low heat for 2 minutes until the sugar dissolves. Increase the heat to bring it to a boil, then let it boil for 3 minutes until slightly reduced. Lower the heat to medium, add the lemon slices, cook for 40 seconds until they become opaque. Use tongs to carefully move the slices to the prepared tray to cool. Remember to set aside 125ml (1/2 cup) of the sugar syrup.
  • In a bowl, whisk together 150g (1/2 cup) of lemon curd and 300ml cream using electric beaters until firm peaks form. Gently fold in the custard. Arrange the sponge cake in the base of a trifle bowl, making any necessary adjustments to fit. Drizzle with the reserved syrup followed by the custard mixture. Chill in the fridge until the jelly is almost set.
  • Place the cooled lemon slices around the edge of the trifle bowl above the custard layer, reserving some for later. Add a layer of the soft set jelly. Chill in the fridge for 45 minutes or until set.
  • Mix the rest of the lemon curd with the remaining tablespoon of tonic water in a small bowl.
  • Whip the remaining cream and gin together using electric beaters until soft peaks form. Spoon the whipped cream over the trifle and garnish with the leftover lemon slices, lime slices, lemon curd sauce, herbs, cucumber, and biscuit crumbs before serving.

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