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Lemon and peach trifle
Lemon and peach trifle
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Prep Time:
390 minutes
Cook Time:
5 minutes
Total Time:
395 minutes
Make tantalizing lemon peach trifle a day ahead for maximum flavor.
Ingredients:
  • 1/2 x 450g Make at Home Double Sponge Unfilled Cake, cut into 2cm pieces
  • 60ml limoncello
  • 2 yellow peaches, stoned, thinly sliced
  • 2 yellow nectarines, stoned, thinly sliced
  • 300ml thickened cream
  • 80g lemon curd
  • 80g raspberries
  • 4 Free Range Egg yolks
  • 2 tsp finely grated lemon rind
  • 60ml lemon juice
  • 110g caster sugar
  • 6.00 gm gelatine powder
  • 20.00 gm boiling water
  • 3 Free Range Egg whites
Instructions:
  • For the lemon chiffon, whisk egg yolks, lemon rind, lemon juice, and half the sugar in a heatproof bowl over simmering water until thickened, about 3-4 mins. Remove from heat. Dissolve gelatine in boiling water in a heatproof jug, then mix it into the egg yolk mixture. Let it cool for 10 mins before proceeding.
  • Take the fluffy egg whites and gradually add the remaining sugar while mixing until it dissolves. Gently fold the egg mixture into the lemon mixture in two parts.
  • Layer half of the cake at the bottom of an 8-cup (2L) serving bowl. Pour half of the limoncello or orange juice over the cake. Add half of the peach and nectarine on top. Spread lemon chiffon over the fruits. Chill in the fridge for 3 hours, or overnight, until softly set.
  • Layer the remaining cake with a drizzle of limoncello or orange juice and most of the remaining peach and nectarine.
  • Whip cream with an electric mixer until soft peaks form. Gently blend in half of the lemon curd. Spoon the mixture onto the trifle. Drizzle the remaining lemon curd on top and swirl it with a skewer. Garnish with raspberries, peach, and nectarine.

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