Decadent Limoncello Trifle

This recipe was submitted by Allisa Reid as part of the reader recipe competition calling for a special occasions dessert. "Normally I loathe trifles being the sort of person who hates custard and fruit and soggy spongy mess but this is wonderful – light but rich - with lots of lovely layers and textures."

Ingredients

2	Sponge cakes, cut to fit your dish (Main)
100 ml	Limoncello
¾ jar	Lemon curd (Main)
12	Meringues, the small ones that come in a packet
2 bottles	Cream
2 Tbsp	Plain yoghurt, to taste
1 serving	Coconut flakes, toasted

Directions

1. In a trifle dish place a plain sponge.
2. Pour approx. 50 ml limoncello evenly over it.
3. Whip cream with 1-2 tbsp yoghurt and place a layer over the sponge
4. Take half the merignues, spread the lemon curd generously over the base of each and place down over the cream
5. Sprinkle toasted coconut flakes
6. Repeat with another layer of sponge, limoncello, lemon curd and meringues Top with whipped cream and coconut flakes.