For dessert we are serving up a super easy lemon trifle with a sponge that can be baked in 10 minutes. This is a great recipe to keep on hand if you need to whip a dessert in no time (which happens in our house quite often).
Trifle
1 cup | Lemon curd, see recipe below |
4 servings | Whipped cream |
½ cup | Limoncello |
4 slices | Trifle sponge, see recipe below |
Lemon curd
2 | Eggs |
2 | Free-range egg yolks |
¾ cup | Caster sugar |
80 g | Butter, cold |
2 | Lemons, freshly zested and juiced |
Quick sponge
3 | Eggs |
80 g | Caster sugar |
80 g | Self raising flour |
Directions
Trifle
- To serve, use 4 large tumblers. Using a ring cutter or glass, cut circles into the sponge to fit into each tumbler. The number of slices you will need will depend on the tumbler size.
- Place a slice of sponge in the bottom of each of the tumblers, followed by a ½ tsp of Limoncello in each. Layer with the curd and whipped cream. Continue to layer the sponge, curd and cream until each tumbler is filled. Note:You can crumble over shortbread biscuits to garnish if you like.
Lemon curd
- Place all the ingredients into a pot and heat the mix gently over a low to medium heat. Keep stirring, making sure none of the mix sticks to the bottom of the pot.
- The mix will start to thicken. It is ready once the mixture can coat the back of a spoon. Place in a container and let cool. Place in the refrigerator until ready to use.
Quick sponge
- Preheat oven to 200C. Line a 24cm x 30cm Swiss roll tin with baking paper and lightly grease.
- Whip eggs and sugar until light and fluffy. Sift the flour and fold into the sponge.
- Bake for 10 minutes. Remove from the oven and cool until ready for plating.