Lemon Meringue & Gingerbread Trifle
A showcase trifle featuring layers of ginger loaf, cream, custard and a drizzle of lemon curd. Guests will be lining up for seconds... and thirds.
Ingredients
- 1 x 1L Anchor Custard
- 500ml Anchor Cream, softly whipped
- 1 x Ginger loaf/cake (500g), sliced
- 500g store-bought lemon curd
- A handful of fresh mint leaves
For Meringue
- 4 Egg whites, room temperature
- 200g caster sugar
- 100ml water
Method
Trifle
- Add a layer of your ginger loaf to the base of your trifle bowl, about 3 or 4 inches thick.
- Add the same thickness of custard. Then add a layer of cream and generously drizzle with lemon curd. Now repeat the layering process 1 more time to create a double-layered trifle.
- Keep refrigerated until ready to serve.
Meringue
- Add egg whites to a mixing bowl and using an electric whisk (preferably), whisk on medium to high. Gradually add sugar and water until light, fluffy, and tripled in size.
- When the trifle is ready to serve, spread a thick layer of your meringue on top, swirling to give some light peaks. Lightly blow torch and garnish with fresh mint leaves.
