Description
Mini limoncello trifle cakes featuring layers of soft sponge, silky limoncello custard, bright lemon jelly, and a swirl of whipped cream. Elegant, refreshing, and perfect for make-ahead entertaining.
Ingredients
1/2 pkt (about 225 g) unfilled rectangular double sponge cake
2 1/2 tbsp water
3 tsp gelatine powder
300 ml vanilla long-life custard
60 ml (1/4 cup) limoncello
300 ml thickened cream
85 g pkt lemon-flavoured jelly crystals
250 ml (1 cup) boiling water
Instructions
- Use a 4.5 cm cutter to cut 8 sponge rounds. Turn each round sideways and slice into 3 layers. Place 1 layer into each of twenty-four 40 ml silicone mini muffin moulds.
- Bloom the gelatine by sprinkling it over the water and resting 2 minutes. Microwave 20 seconds and stir until dissolved. Cool until just warm.
- In a mixing bowl, combine custard and limoncello. Whip 80 ml (1/3 cup) cream to firm peaks. Stir cooled gelatine into the custard mixture, then fold in whipped cream until smooth.
- Pour custard mixture into the moulds, leaving about 5 mm at the top. Refrigerate 1 hour to set.
- Dissolve jelly crystals in the boiling water, stirring until clear. Cool 15 minutes until just warm, then pour over set custard layers. Chill 4 hours or until fully set.
- Whip remaining cream to firm peaks. Loosen edges with a knife and unmould trifle cakes onto a serving platter.
- Pipe a swirl of whipped cream on top of each trifle cake and serve.
Notes
Ensure gelatine is fully dissolved and cooled before mixing into custard to avoid lumps.
Let the custard layer set completely before adding the jelly to prevent sinking.
Silicone moulds make unmoulding significantly easier.
A touch of yellow food colouring can enhance brightness if desired.
Top with meringue kisses for a lemon-meringue twist.
Nutrition
- Serving Size: 1 mini trifle cake
- Calories: 110
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
