Nigel Slater’s Lemon Trifle consists of layers of sponge cake soaked in limoncello, rich homemade lemon curd, and whipped cream, topped with crushed amaretti biscuits and lemon zest. It serves six and takes about 2 hours to prepare, including chilling time.
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💛 Why You’ll Love This Lemon Trifle Recipe:
- Deliciously Refreshing: The lemony layers provide a perfect balance of tart and sweet, making this trifle refreshingly delightful.
- Textural Contrast: With soft sponge cake, creamy lemon curd, and lush whipped cream topped with crunchy amaretti biscuits, each bite offers an enjoyable variety of textures.
- Easy to Make: Despite its sophisticated appearance, this trifle is surprisingly easy to assemble, especially with store-bought sponge cake, making it accessible for cooks of all levels.
- Perfect for Make-Ahead: You can prepare this trifle a day in advance, making it an excellent choice for entertaining. It allows the flavors to meld beautifully and reduces last-minute kitchen stress.
❓ What Is Nigel Slater Lemon Trifle Recipe?
Nigel Slater’s Lemon Trifle combines layers of sponge cake soaked in limoncello, homemade lemon curd, whipped cream, and a topping of crushed amaretti biscuits and lemon zest. It’s a delightful dessert that’s visually impressive and perfect for entertaining.
🍋 Nigel Slater Lemon Trifle Ingredients
For the lemon curd:
- 4 lemons, zest and juice
- 200g caster sugar
- 100g unsalted butter, cut into pieces
- 3 eggs, plus 1 egg yolk
For the sponge:
- 200g of ready-made sponge cake
- 100ml limoncello (optional)
For the cream:
- 500ml double cream
- 3 tablespoons icing sugar
For the topping:
- A handful of crushed amaretti biscuits
- Lemon zest
🥃 How To Make Nigel Slater Lemon Trifle
- In a heatproof bowl, combine lemon zest, lemon juice, sugar, and butter. Place over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Stir until the butter melts.
- Whisk the eggs and egg yolk lightly, then stir into the lemon mixture.
- Keep cooking gently, stirring regularly until the mixture is thick and coats the back of a spoon. Remove from heat and set aside to cool, then chill.
- Slice the sponge cake and arrange the pieces in the bottom of a large trifle dish. Drizzle with limoncello if using, or a little lemon juice for a non-alcoholic version.
- Spoon the cooled lemon curd over the sponge, creating a generous layer.
- Pour the double cream into a bowl, add the icing sugar, and whip until soft peaks form. Be careful not to over-whip.
- Spoon the whipped cream over the lemon curd layer, smoothing the top. Sprinkle with crushed amaretti biscuits and lemon zest for extra texture and flavor. Refrigerate the trifle for a couple of hours to allow the flavors to meld together.
💭 Recipe Tips
- Lemon Curd Consistency: When cooking the lemon curd, keep the heat low and stir constantly to avoid any eggs from scrambling. The curd is ready when it’s thick enough to leave a visible trail when you draw a line with your finger on the back of a spoon that’s dipped into it.
- Enhance the Lemon Flavor: To intensify the lemon flavor in the trifle, you can add extra lemon zest to the curd or the cream layer. Just make sure it’s finely grated to avoid a bitter taste.
- Sponge Options: If you want to make the sponge from scratch, a simple genoise or Victoria sponge recipe would work well. For an even quicker assembly, store-bought ladyfingers are a great substitute.
- Limoncello Alternatives: If you’re opting out of using limoncello, you can use lemon syrup or even a mix of lemon juice and a little sugar to soak the sponge.
- Make Ahead: Trifles are great for making ahead of time. You can prepare this dessert a day in advance and keep it refrigerated until ready to serve. This allows all the flavors to blend beautifully.
🍨 What To Serve With Lemon Trifle?
Serve Lemon Trifle with a light, Condensed Milk Ice Cream or a Rhubarb Ice Cream for non-alcoholic options, pair with a sparkling lemonade or mint-infused iced tea to complement the trifle’s refreshing lemon flavors.
🎚 How To Store Leftovers Lemon Trifle?
- Refrigerate: Cover leftovers lemon trifle with plastic wrap or a tight-fitting lid and store it in the refrigerator for up to 3 days.
- Freeze: For longer storage freeze leftovers lemon trifle in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
🚫 Can I Reheat Leftovers Lemon Trifle?
It’s not recommended to reheat Lemon Trifle as it is meant to be enjoyed cold reheating can alter the texture and consistency of the creamy and delicate components.
FAQs
How do I prevent the sponge from getting too soggy?
To prevent the sponge from becoming too soggy, moderately drizzle the limoncello or lemon syrup over the cake, ensuring it’s evenly distributed but not overly saturated.
What is the best way to layer a Lemon Trifle?
Start with a layer of sponge cake, add the lemon curd, then a layer of whipped cream. Repeat the layers depending on the depth of your trifle dish finish with a final layer of whipped cream and your choice of toppings.
Can I use homemade lemon curd in Lemon Trifle?
Absolutely! Homemade lemon curd is often richer and more flavorful than store-bought varieties, enhancing the overall taste of your trifle.
What can I use instead of limoncello in Lemon Trifle?
If you prefer a non-alcoholic version, you can replace limoncello with lemon juice mixed with a little sugar, or use a lemon-flavored syrup to soak the sponge cake.
Can I make Lemon Trifle in advance?
Yes, Lemon Trifle is an excellent make-ahead dessert you can assemble it a day before serving, which allows the flavors to meld together beautifully in the refrigerator. Just add any crunchy toppings like biscuits right before serving to maintain their texture
Nigel Slater Lemon Trifle Nutrition Facts
Amount Per Serving
- Calories: 500 kcal
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 220mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 6g
Nigel Slater Lemon Trifle
Description
Nigel Slater’s Lemon Trifle consists of layers of sponge cake soaked in limoncello, rich homemade lemon curd, and whipped cream, topped with crushed amaretti biscuits and lemon zest. It serves six and takes about 2 hours to prepare, including chilling time.
Ingredients
For the lemon curd:
For the sponge:
For the cream:
For the topping:
Instructions
- In a heatproof bowl, combine lemon zest, lemon juice, sugar, and butter. Place over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Stir until the butter melts.
- Whisk the eggs and egg yolk lightly, then stir into the lemon mixture.
- Keep cooking gently, stirring regularly until the mixture is thick and coats the back of a spoon. Remove from heat and set aside to cool, then chill.
- Slice the sponge cake and arrange the pieces in the bottom of a large trifle dish. Drizzle with limoncello if using, or a little lemon juice for a non-alcoholic version.
- Spoon the cooled lemon curd over the sponge, creating a generous layer.
- Pour the double cream into a bowl, add the icing sugar, and whip until soft peaks form. Be careful not to over-whip.
- Spoon the whipped cream over the lemon curd layer, smoothing the top. Sprinkle with crushed amaretti biscuits and lemon zest for extra texture and flavor. Refrigerate the trifle for a couple of hours to allow the flavors to meld together.
Notes
- Lemon Curd Consistency: When cooking the lemon curd, keep the heat low and stir constantly to avoid any eggs from scrambling. The curd is ready when it’s thick enough to leave a visible trail when you draw a line with your finger on the back of a spoon that’s dipped into it.
- Enhance the Lemon Flavor: To intensify the lemon flavor in the trifle, you can add extra lemon zest to the curd or the cream layer. Just make sure it’s finely grated to avoid a bitter taste.
- Sponge Options: If you want to make the sponge from scratch, a simple genoise or Victoria sponge recipe would work well. For an even quicker assembly, store-bought ladyfingers are a great substitute.
- Limoncello Alternatives: If you’re opting out of using limoncello, you can use lemon syrup or even a mix of lemon juice and a little sugar to soak the sponge.
- Make Ahead: Trifles are great for making ahead of time. You can prepare this dessert a day in advance and keep it refrigerated until ready to serve. This allows all the flavors to blend beautifully.