A zingy syllabub trifle that looks stunning and tastes amazing but is really very easy. Your friends will think you’ve been slaving away in the kitchen for hours!

SERVES 8 PREP 30 MINS plus chilling


300g Madeira cake cut into cubes

150ml limoncello liqueur

250g amaretti biscuits

450g jar lemon curd

400g prepared mango

500g pot fresh custard

4 passion fruit, pulp and seeds

600ml pot double cream

50g caster sugar

Finely grated zest and juice of 1 lemon

  1. Physalis fruits, edible gold sprinkles (available from waitrose and lakeland.co.uk) and chopped crystalised rose petals, to decorate
  2. Scatter the Madeira cake cubes over the base of a large trifle bowl. Pour half the Limoncello over the cake, scatter the Amaretti biscuits over the top and then pour over the remaining Limcello.
  3. Spoon the lemon curd over the biscuits and top with the mango pieces. Stir the passion fruit into the custard and pour it over the lemon curd to cover.
  4. Whip the cream with the sugar, lemon zest and lemon juice until just thick enough to form soft peaks. Place spoonfuls over the trifle and decorate with physalis and a sprinkle of edible gold flakes. Chill until ready to serve.

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