Boozy lemon meringue trifle

Method

• step 1

  Slice the swiss roll and use it to line the base of a trifle dish. Use neat slices on the outside then fill the middle with the remaining swiss roll.

• step 2

  To make the custard cream, mix the cornflour with 1 tbsp of water. Heat the custard gently, then stir in the cornflour mixture. Bring to a simmer and let the custard bubble and thicken, stirring all the time. Take off the heat and mix in the chocolate until melted. Stir in the limoncello and lemon zest. Cool completely. Whip the cream to firm peaks then fold into the cooled custard.

• step 3

  Spoon the custard cream on top of the swiss roll slices then chill for at least 2 hrs. Spoon over the lemon curd and keep chilled until you want to serve.

• step 4

  To make the meringue put the egg whites in a bowl (or the bowl of a stand mixer) with the lemon juice.

• step 5

  Put the sugar and 6 tbsp of water in a pan over a medium high heat, stirring until the sugar has dissolved, then bring to a boil, stop stirring and boil the liquid until the temperature reaches 120C on an instant-read or sugar thermometer. Meanwhile whisk the egg whites until they forms very soft peaks. Carefully drizzle the hot syrup into the bowl, whisking all the time (avoid pouring the syrup directly on the beaters, aim for the meringue at the side). Whisk until all of the syrup is incorporated, then keep whisking for 4-5 mins until the meringue is billowy, thick and glossy and has cooled to room temperature.

• step 6

  Pile the meringue on top of the lemon curd. For a final flourish use a blowtorch to gently colour the meringue.