Lemon & White Chocolate Trifle
Originally trifles contained calves-foot jelly but we weren’t so keen on that so we decided to go with white chocolate custard instead. Paired with madeira cake and a punchy lemon whipped cream, a delicious summer dessert!
For the base:
Madeira cake, sliced into 12 pieces
For the lemon syrup:
Caster sugar
Water
Lemon juice
For the white chocolate custard:
2 egg yolks
Semi skimmed milk
Carnation Condensed Milk
Custard powder
White chocolate
For the topping:
whipping cream
Lemon curd
3 Amaretti biscuits, crushed
1 lemon, zested
Step 1 of 4
To make the custard, mix the egg yolks with the custard powder and add to a saucepan with the condensed milk and semi skimmed milk. Heat gently until the mixture has thickened to a custard like texture – make sure to keep stirring so the custard doesn’t stick to the bottom of the pan. Remove from the heat and add the white chocolate. Keep stirring until the chocolate has melted in the residual heat and set aside to cool.
Step 2 of 4
Place the caster sugar, water and lemon juice in a small pan over a medium heat and stir until the sugar has dissolved. Cook for two minutes or until thickened slightly. Set aside to cool.
Step 3 of 4
Line the bottom of the trifle dish with the pieces of madeira cake – lean them against each other like domino pieces and pour over the cooled lemon syrup. Spoon the cooled custard over the cake layer and pop into the fridge whilst you whip the cream.
Step 4 of 4
Whip the cream to soft peaks using an electric hand whisk and gently swirl through the lemon curd. When ready to serve, pile the cream mix on top of the custard and garnish with the lemon zest and crushed Amaretti biscuits.
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