Zingy lemon & raspberry trifle by Holly Bell

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

Recipe difficulty: Medium
0 of 5

Preparation time: 0 minute
Cooking time: No cooking
Recipe course: Desserts

Can be made with these products:

Watch the video recipe

Ingredients

Everyone loves trifle but this one gets a big thumbs up from all my family for being both naughty but also light. The lemon really lifts the cream and jelly and rather than sherry I used Limoncello. If you're making it for children simply replace the Limoncello with lemon juice.

For the jelly:

2 lemons
4 leafs of gelatine
1 tbsp freeze dried raspberries

For the cakes and fruit:

60g self raising flour
60g caster sugar
60g butter
1 large egg
1 lemon
1 tbsp milk
¼ tsp baking powder
20g icing sugar
50mls Limoncello
350g fresh raspberries

For the curd:

35g butter
70g caster sugar
1 lemon
1 large egg + 1 egg yolk

For the custard:

100mls double cream
350mls whole milk
2 large egg yolks
1.5 tbsp cornflour
100g caster sugar
1 tbsp vanilla extract

For the cream and decoration:

600mls double cream
Zest of 1 lemon
2 tbsp freeze dried raspberries

To make the raspberry lemonade jelly:

Juice the lemons using the Kenwood attachment and pour into a jug.
Make the liquid up to 570mls using cold water then remove 100mls to soak the gelatine in.
Once soaked for 10 minutes heat the gelatine and water in a small pan on a low heat until the gelatine has dissolved.
Then add to the rest of the liquid along with the dried raspberries.
Stir and leave for 30 minutes then strain through a sieve to remove the raspberries.
Leave to set in the fridge.

To make the cakes:

Preheat the oven to 170C/gas mark 3.
Beat together the flour, caster sugar, butter, egg, baking powder, zest of the lemon and milk in the Kenwood using the K beater for about 4 minutes until light and fluffy.
Divide between 4 cupcake cases and bake for 15 – 20 minutes until well risen, golden and a toothpick comes out of the centre clean.

To make the curd:

Place a pan of simmering water over a medium heat and place a heat proof bowl over the top, being careful that the water doesn’t touch the bowl.
Place the butter, sugar, lemon zest and juice (juiced using the Kenwood attachment) into the bowl and whisk.
Stir until completely dissolved then add the eggs and whisk intermittently for 10 minutes until the curd has thickened.
Chill in the fridge.

To make the custard:

Heat the cream and milk in a large pan until the edges are just beginning to bubble.
In the meantime whisk together the rest of the ingredients in a bowl.
Once the liquid is ready whisk into the thick egg mixture stirring all the time then transfer back to the pan and heat on the hob, stirring with a wooden spoon until the custard has thickened enough to coat the back of the spoon.
Chill with the top covered in clingfilm (touching the custard) to stop a skin developing.

To assemble:

Slice the cakes and layer in a 2.2 litre trifle dish.
Pour the Limoncello over the top and then cover with the lemon curd.
Add a layer of fresh raspberries then add the almost set jelly.
Leave to set in the fridge. Then add the cold custard.
Lastly whip the cream to soft peaks with lemon zest using the whisk attachment of the Kenwood and spoon over the custard. Sprinkle freeze dried raspberries to decorate.