Lemon meringue trifle
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- Abigail Donnelly
- 6 - 8
- Easy
- 20 minutes
- Ken Forrester Noble Late Harvest
You only need 6 ingredients and 20 minutes to make this spectacular trifle!
Ingredients
- 1 Woolworths vanilla trifle sponge, sliced
- 1/4 cup sherry, limoncello, dark rum or orange juice
- 1 x 280g jar Woolworths lemon curd
- 1 cup Woolworths double cream
- 4 free-range egg whites
- 240 g caster sugar
Cooking Instructions
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.
Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana
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