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Boozy lemon meringue trifle
- Janine Ratcliffe
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Serves 10 - 12
A little effort
Prep: 30 mins
Cook: 30 mins
plus chilling
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This zingy spring trifle uses mostly ready-made ingredients, then is finished with a topping of marshmallowy Italian meringue
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Try our boozy lemon meringue trifle, then discover classic meringues, key lime pie, custard tart and lemon tart. Also try our baked alaska for another impressive dessert featuring meringue.
Using hot sugar syrup means the meringue is ‘cooked’ and becomes much more stable. We think it’s worth the extra effort but if you want a simpler finish you could pile up some ready-made meringues and whipped cream instead.
Boozy lemon meringue trifle recipe
Ingredients
Nutrition
- 2 lemon curd swiss rolls
- 340g jar of lemon curd
CUSTARD CREAM LAYER
-
1 tbsp cornflour
-
500ml vanilla custard
-
150g Belgian white chocolate
finely chopped
-
2 tbsp limoncello
-
1 lemon
zested
-
150ml double cream
ITALIAN MERINGUE
- 4 large egg whites
- 1 tsp lemon juice
- 225g caster sugar
Nutrition: per serving (12)
- kcal519
- fat18g
- saturates11g
- carbs82g
- sugars69g
- fibre1g
- protein5g
- salt0.4g
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Method
-
step 1
Slice the swiss roll and use it to line the base of a trifle dish. Use neat slices on the outside then fill the middle with the remaining swiss roll.
-
step 2
To make the custard cream, mix the cornflour with 1 tbsp of water. Heat the custard gently, then stir in the cornflour mixture. Bring to a simmer and let the custard bubble and thicken, stirring all the time. Take off the heat and mix in the chocolate until melted. Stir in the limoncello and lemon zest. Cool completely. Whip the cream to firm peaks then fold into the cooled custard.
-
step 3
Spoon the custard cream on top of the swiss roll slices then chill for at least 2 hrs. Spoon over the lemon curd and keep chilled until you want to serve.
-
step 4
To make the meringue put the egg whites in a bowl (or the bowl of a stand mixer) with the lemon juice.
-
step 5
Put the sugar and 6 tbsp of water in a pan over a medium high heat, stirring until the sugar has dissolved, then bring to a boil, stop stirring and boil the liquid until the temperature reaches 120C on an instant-read or sugar thermometer. Meanwhile whisk the egg whites until they forms very soft peaks. Carefully drizzle the hot syrup into the bowl, whisking all the time (avoid pouring the syrup directly on the beaters, aim for the meringue at the side). Whisk until all of the syrup is incorporated, then keep whisking for 4-5 mins until the meringue is billowy, thick and glossy and has cooled to room temperature.
-
step 6
Pile the meringue on top of the lemon curd. For a final flourish use a blowtorch to gently colour the meringue.
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Authors
Janine RatcliffeFood director
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