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Last Minute Summer Trifle |
Printer Friendly Copy |
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| Serves 2 |
Prep 15 mins |
No cook |
Easy |
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1 hour thawing |
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My rating |
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Ingredients |
2 squares of lemon tray bake, or
bought madeleine cakes
2 tbsp limoncello liqueur
175g frozen summer fruit, just defrosted
150g tub custard
125ml double cream, lightly whipped
decoration of choice
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limoncello substitute
2 lemons
caster sugar to taste
some white wine
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Adapted from Good Food, Fast Dairy cookbook |
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Take the lemon tray bake out
of the freezer, and put, loosely covered on a wire rack to
thaw at room temperature for 1-2 hours.
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To use the limoncello
substitute, squeeze the juice of 2 lemons into a bowl,
then chop the lemons in pieces. In a saucepan bring a
medium sized cup of water to the boil. When it boils,
dissolve the sugar into the water, cover and leave to
cool. Add the lemon juice and lemon pieces. If you have
any alcohol, you can add some to taste. Leave for 2
days in a cool place, then strain and put the required
amount in your recipe.
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Crumble the cake squares into
the bottom of two glass tumblers. Add 1 tbsp of liqueur to
each and divide the summer fruits over the top.
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Spoon over the custard and
then the cream. Chill until ready to serve.
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Decorate the top of the
trifles with chocolate sprinkles or fruit of your choice.
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DAILY
DINNERS 
