6-8 thick slices of Sicilian lemon and orange sweet bread (crusts off)
quartered
small glass of limoncello liqueur
4 small meringue nests
300ml/10fl oz fresh custard
300ml/10fl oz double cream
1 tbsp icing sugar
¼ tsp vanilla extract
handful toasted almond slivers
candied lemon zest
Directions
To make the lemon curd
whisk the eggs
sugar and yolks together in a bowl.
In a heavy-based pan
over a very low heat
gently heat the butter
zest and juice
until the butter has melted. Add the egg mixture and stir constantly over a low heat until it’s thickened. This will take 10 minutes or more. Don’t rush it or you’ll get scrambled eggs.
Strain the lemon curd mixture into a bowl and cover with a circle of baking parchment
or use clingfilm in contact with the surface
to prevent a skin forming
and allow to cool. If you are not using the curd immediately
strain into a sterilized jar
allow to cool and seal.
To assemble the trifle
line a 2 litre/3½ pint serving bowl with slices of Sicilian lemon and orange sweet bread
overlapping them slightly.
Drizzle the limoncello over the top and let it soak into the bread
then spread the lemon curd on top.
Break up the meringue nests and scatter them over the curd
followed by the custard generously spooned over the top.
Pour the cream into a bowl. Add the sugar and vanilla essence and whisk until it holds soft peaks when the whisk is removed. Spoon the cream over the top of the trifle in soft peaks. Scatter over the toasted almond and candied lemon zest. Chill until ready to serve.
