Trifle with Lemon Cream

Dish Magazine – Issue 100

We had our family Christmas day early on Sunday 12th and decided that ‘Trifle with Lemon Cream, Raspberries and Meringues’ from the Dish Magazine 100 issue #Dish100 was just the ticket for a fabulous finale.

The combination of limoncello, lemon curd, raspberries, sponge and cream was an absolute winner. Lighter in flavour than the traditional trifle it was a real crowd pleaser.

As I had forgotten to purchase the tiny meringues requested in Dish Magazine I made a sheet of meringue as per the recipe in Cookidoo (I’ve included that in my recipe) and broke it so it could be placed on the top as shards. The crunch was perfect with the cream, lemon curd, sponge and soft raspberries. Lemon curd is a dream to make in the TM6 so that’s what we did.

My favourite recipe for lemon curd is on the recipe community. So simple now with Cookidoo (The Thermomix app) to download and add to your created recipes. Here’s where you will find the one I love, whole eggs and plenty of zest. Like me, you might want to enjoy the curd often, regardless of the time of year!

Christmas buffet tables or BBQ’s with friends over the summer are the perfect place to rock out this beautiful dessert.

Thanks Dish!

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Ingredients

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Instructions

1. Grease 2 x 20 cm cake tins and line the base and sides with baking paper. Preheat the oven to 180 degrees regular bake.
2. Add lemon zest and sugar to the TM bowl. Mill 15 seconds/speed 10. Add the rest of the ingrediensts and cook 80 degrees, 20 mins/speed 3.
3. Place butter and sugar in mixing bowl then cream 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.
4. Insert butterfly whisk. Add eggs, flour, baking powder, milk and vanilla extract then mix 1 min 30 sec/speed 4. Scrape down sides of mixing bowl with spatula then mix again 20 sec/speed 4. Remove butterfly whisk.
5. Divide mixture evenly between prepared cake tins and bake immediately for 25-35 minutes (170°C) until a skewer inserted in centre comes out clean. Meanwhile, clean and dry mixing bowl and butterfly whisk.
6. Allow sponges to cool for 5 minutes in tins before removing to a wire rack to cool completely.
7. Preheat oven 90°C. Line 2 baking trays with baking paper and set aside.
8. Place white sugar into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
9. Insert butterly whisk. Place egg whites and fine salt into mixing bowl and whip 4 min/37°C/speed 3.5, or until stiff, without measuring cup.
10. Mix 3 min 30 sec/speed 3, slowly adding reserved sugar 1 teaspoon and at time through hole in mixing bowl lid until well combined. Remove butterfly whisk.
11. Transfer mixture into a piping bag with a round nozzle (1 cm) and pipe small merinuges (approx. 45) onto prepared baking trays. Bake for 2½-3 hours (90°C) until meringues make a hollow sound when tapped on the bottom. Turn off oven and leave meringues in oven until completely cold. Serve immediately or transfer into a sealable container to store until use.
12. Crush 100g (or one punnet) of raspberries (use the softest ones) in a bowl with the icing sugar to make a juice. Cut the sponge into small squares with a serrated knife. Transfer to a large baking dish and sprinkle with the limoncello, if using. Soak for 5 minutes.
13. Make 3 layers in the trifle bowl, each consisting of sponge cubes, whole raspberries, crushed raspberries, cream and dollops of lemon curd. Top with the meringues, whole raspberries and fresh flowers.