Limoncello Trifle

A zingy citrus trifle layering homemade lemon curd, soaked sweet bread, meringues, custard, and vanilla whipped cream.

Vegetarian Dessert Trifle Lemon Sweet Bread

Estimated Nutrition

Calories

1062.5

kcal / serving

4250 kcal total

Carbs

90.3g

per serving

361.2 g total

Fat

72.2g

per serving

288.6 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

165

Caster Sugar

piece

Meringue Nests

small

tbsp

Icing Sugar

0.25

tsp

Vanilla Extract

Dairy

piece

Eggs

free-range

piece

Eggs

yolks only

Butter

unsalted

300

Custard

fresh

300

Double Cream

Fruits

piece

Lemon

zest and juice only

piece

Candied Lemon Zest

for decoration

GrainsCereals

slice

Sweet Bread

Sicilian lemon and orange, thick slices, crusts removed, quartered

Liquids

Limoncello Liqueur

small glass

NutsSeeds

handful

Almond Slivers

toasted

Method

Whisk the whole eggs, yolks, and caster sugar together in a bowl.

Gently melt the butter with lemon zest and juice in a pan over low heat.

Add egg mixture and stir constantly for 10 minutes until thickened.

Strain the curd into a bowl, cover surface with parchment, and cool.

Line a 2 L bowl with overlapping slices of sweet bread.

Drizzle limoncello over the bread and spread cooled lemon curd on top.

Scatter broken meringue nests over the curd and cover with fresh custard.

Whisk cream with icing sugar and vanilla until soft peaks form.

Top trifle with cream, almonds, and candied zest, then chill.