Nigel Slater Lemon Trifle
Nigel Slater’s Lemon Trifle is a layered dessert featuring a base of sponge soaked in lemon syrup, topped with tangy lemon curd, rich custard, and a generous layer of whipped cream. Finished with garnishes like lemon zest or crushed biscuits, it’s a modern twist on the traditional trifle.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert
- Method: Assembly
- Cuisine: British
Ingredients
- Sponge cake or ladyfingers: 200g, for the base layer
- Lemon curd: 200g (store-bought or homemade)
- Fresh lemons: 2, for zest and juice
- Caster sugar: 50g, for the syrup
- Custard: 500ml (store-bought or homemade)
- Double cream: 300ml, for whipping
- Icing sugar: 2 tablespoons, to sweeten the cream
- Crushed biscuits or amaretti: Optional, for garnish
- Lemon zest: For decoration
Instructions
- Prepare the lemon syrup: In a saucepan, combine the juice of 2 lemons with 50g of caster sugar and 100ml of water. Heat gently until the sugar dissolves, then set aside to cool.
- Soak the sponge: Arrange the sponge cake or ladyfingers at the base of the trifle bowl. Drizzle the cooled lemon syrup over the sponge to soak it evenly.
- Spread the lemon curd: Spoon the lemon curd over the soaked sponge, spreading it evenly to create the next layer.
- Add the custard: Pour the custard over the lemon curd, ensuring it forms a smooth and even layer.
- Whip the cream: In a mixing bowl, whisk the double cream with icing sugar until soft peaks form.
- Layer the whipped cream: Gently spread the whipped cream over the custard layer, creating a fluffy top.
- Decorate the trifle: Sprinkle crushed biscuits or amaretti and lemon zest on top for texture and visual appeal.
- Chill the trifle: Refrigerate the trifle for at least 2 hours to allow the flavors to meld.