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
- Physalis fruits, edible gold sprinkles (available from waitrose and lakeland.co.uk) and chopped crystalised rose petals, to decorate
- 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.
- 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.
- 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.