A large lemon trifle topped with cherries

Lemon trifle

Name: Lemon trifle
Total time: 15 min
Yield: Serves 6
Ingredients: 400g jar maraschino cherries in syrup (we used Luxardo); 1 loaf (250g) madeira cake; 75ml cream sherry; 300ml double cream; 500ml vanilla custard; 120g lemon curd; 25g dark chocolate

Adam Bush

Published: March 9, 2021 at 3:48 PM

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Serves 6

Easy

Total time: 15 mins

+ Soaking

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Make this luscious lemon curd trifle in just 15 minutes (plus a little soaking time). Layered with vanilla custard, dark chocolate and madeira cake, it's the ultimate summer dessert

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Alternatives

Complete the dish

Make this zingy lemon trifle, then check out our lemon posset, lemon fool, summer fruit trifle, raspberry trifle, chocolate trifle and more trifle recipes. Also discover more summer desserts such as our easy summer pudding.

Ingredients

Nutrition

400g jar maraschino cherries in syrup (we used Luxardo)
1 loaf (250g) madeira cake
75ml cream sherry
300ml double cream
500ml vanilla custard
120g lemon curd
25g dark chocolate

Nutrition: per serving

kcal704
fat38.3g
saturates23.1g
carbs80.1g
sugars66.2g
fibre0.5g
protein6.4g
salt0.6g

Method

step 1

Drain the cherries through a sieve over a bowl, reserving the syrup. Slice the madeira loaf, and use the cake slices to line a trifle dish or large glass bowl. Pour over the sherry and half the reserved cherry syrup, and leave to soak. Whisk the double cream to soft peaks, and set aside.
step 2

Spoon the custard over the soaked sponge layer, then dot over half the drained cherries. Drizzle with half the remaining cherry syrup. Dollop over the cream, then spread it out so it covers the cherries. Spoon over blobs of the lemon curd, using the back of the spoon to ripple the curd through the cream.
step 3

Just before serving, scatter the remaining cherries over the trifle, drizzle over the rest of the cherry syrup, and grate over the dark chocolate.

Discover more lemon curd recipes

Lemon Meringue Roulade Recipe with Lemon Curd and Blueberries

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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