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Lemon trifle
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Zesty lemon custard elevates this decadent berry trifle.
Ingredients:
  • 1 x 85g pkt lemon jelly crystals
  • 375ml (1 1/2 cups) boiling water
  • 80ml (1/3 cup) limoncello
  • 1 x 500g pkt frozen mixed berries
  • 12 savoiardi sponge finger biscuits
  • Fresh blueberries, to serve
  • 375ml (1 1/2 cups) milk
  • 3 egg yolks
  • 70g (1/3 cup) caster sugar
  • 15.00 gm cornflour
  • 1 tsp finely grated lemon rind
  • 250ml (1 cup) thickened cream
Instructions:
  • For the custard, heat the milk in a saucepan over medium heat until it nearly boils. In a heatproof bowl, whisk together the egg yolks, sugar, and cornflour. Slowly add in the hot milk and lemon rind while whisking. Pour the mixture back into a clean saucepan over medium heat. Cook and stir for 5 minutes until it thickens. Transfer to a heatproof bowl, cover the surface with plastic wrap, and let it cool for 30 minutes.
  • Whip the cream using an electric beater until soft peaks form, then gently fold it into the custard.
  • Combine jelly crystals with boiling water in a heatproof bowl, stirring until fully dissolved. Mix in limoncello and let it cool for 30 minutes.
  • Layer half of the berries in a 2L (8-cup) bowl. Dip half of the biscuits in the jelly mixture and place over the berries. Pour half of the jelly mixture and add half of the custard. Repeat the layers, ending with the custard. Chill in the fridge for 6 hours. Top with blueberries before serving.

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