This delicious trifle is a celebration of lemons, complete with a mousse-y lemon flummery layer in the middle.
Ingredients
- 200g savoiardi biscuits
- 1/3 cup limoncello
- 2 x 85g lemon jelly
- 750ml thickened cream
- 1 cup lemon curd
- 1 tbsp caster sugar
- Yellow sprinkles
Method
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Step 1Dip biscuits in limoncello and place in a single layer, flat-side down, in a rectangular glass dish.
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Step 2Make up one packet of jelly according to packet instructions. Allow to cool until just starting to set, then pour over savoiardi biscuits. Refrigerate to set completely.
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Step 3To make flummery, combine second packet of jelly with 1 cup boiling water until dissolved, then refrigerate until just starting to set (approx 30 mins). In a stand mixer or using hand-held beaters, whip 250ml cream until it starts to thicken. Add cooled jelly mixture and continue whipping until smooth and thick. Pour over set jelly in glass dish and smooth the top. Refrigerate to set.
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Step 4Spread a thin layer of lemon curd over the set flummery.
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Step 5Whip remaining cream with caster sugar until very stiff. Spread in an even layer over set flummery. Garnish with yellow sprinkles. Refrigerate until ready to serve.
Recipe Notes
This trifle will keep well in the fridge for a few days. You can happily make it the night before - just add the sprinkles prior to serving.
If you add the jelly to the biscuits too soon, they might rise up and float in the jelly. To be safe, add jelly a little at a time, and you may need to let one layer set before adding the remaining jelly.
For successful flummery, ensure the jelly component is completely cold but still liquid. If it has set too much, you will end up with lumpy cream.
I made my own lemon curd (there are lots of recipes online) but you can use store-bought if you prefer.
Recipe and photo by Greer Worsley.
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