Quick recipe finder Limoncello trifle
This zingy trifle uses slices of Paul Hollywood’s citrus sweet bread as the base. Make your own custard, meringues and candied peel, as well as the lemon curd, if you want something really spectacular.
By Paul Hollywood From Paul Hollywood’s Bread
Ingredients
For the lemon curd
- 2 free-range eggs
- 165g/6oz caster sugar
- 2 free-range eggs, yolks only
- 80g/3oz unsalted butter
- 1 lemon, zest and juice only
For the trifle
- 6-8 thick slices of Sicilian lemon and orange sweet bread (crusts off), quartered
- small glass of limoncello liqueur
- 4 small meringue nests
- 300ml/10fl oz fresh custard
- 300ml/10fl oz double cream
- 1 tbsp icing sugar
- ¼ tsp vanilla extract
To decorate
- handful toasted almond slivers
- candied lemon zest
Method
To make the lemon curd, whisk the eggs, sugar and yolks together in a bowl.
In a heavy-based pan, over a very low heat, gently heat the butter, zest and juice, until the butter has melted. Add the egg mixture and stir constantly over a low heat until it’s thickened. This will take 10 minutes or more. Don’t rush it or you’ll get scrambled eggs.
Strain the lemon curd mixture into a bowl and cover with a circle of baking parchment, or use clingfilm in contact with the surface, to prevent a skin forming, and allow to cool. If you are not using the curd immediately, strain into a sterilized jar, allow to cool and seal.
To assemble the trifle, line a 2 litre/3½ pint serving bowl with slices of Sicilian lemon and orange sweet bread, overlapping them slightly.
Drizzle the limoncello over the top and let it soak into the bread, then spread the lemon curd on top.
Break up the meringue nests and scatter them over the curd, followed by the custard generously spooned over the top.
Pour the cream into a bowl. Add the sugar and vanilla essence and whisk until it holds soft peaks when the whisk is removed. Spoon the cream over the top of the trifle in soft peaks. Scatter over the toasted almond and candied lemon zest. Chill until ready to serve.
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