Ingredients

Method

• 1 Woolworths vanilla trifle sponge, sliced
• 1/4 cup sherry, limoncello, dark rum or orange juice
• 280 g jar Woolworths lemon curd
• 1 cup Woolworths double cream
• 4 free-range egg whites
• 240 g caster sugar

Method

Ingredients

1. Line a trifle bowl with the cake slices and drizzle over your choice of liquid. Top with the lemon curd and cream.

2. Beat the egg whites until foamy using an electric beater or stand mixer. Gradually add the sugar in batches and beat until thick and shiny.

3. Spoon the meringue onto the trifle and blowtorch until slightly golden in patches.

Cook's note: I like to use crème fraîche or yoghurt instead of cream to cut the richness, but full-cream coconut yoghurt also works well.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana