Trifle with Lemon & Pomegranate
This can be prepared in advance and assembled on Christmas morning or on Christmas Eve.
SERVES
6
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the custard
4 egg yolks
3 tbsp light muscovado sugar
4 tbsp sweet marsala
For the trifle
200ml lemon curd
200g madeira sponge, cut into twelve discs to fit your serving dishes
6 tbsp Limoncello or Grand Mariner
100g pomegranate seeds
100ml cream, whipped to stiff peaks
Method
Whisk the egg yolks, sugar and marsala in a heatproof bowl until creamy to make the custard layer.
Place the bowl over a pot of bubbling water on the hob.
Continue to whisk until it firms up and there is a trace left behind by the whisk.
Remove from the heat and whisk for another minute. Set aside to cool
Spoon half of the lemon curd between the six serving dishes.
Place a disc of sponge into each dish and press it down. Sprinkle the sponges with half of the liqueur.
Spoon half of the custard over each sponge disc and then sprinkle each one with pomegranate seeds.
Repeat the above steps so you have two layers of curd, sponge and custard. Add a layer of whipped cream and top with pomegranate seeds.
Decorate the top with curls of orange zest and other fruit of your choice.
The trifles are best served within an hour or two of assembling. Keep in the fridge until you are ready to serve them.
