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Pimm’s trifle with lemon curd cream
Serves 8-10 Desserts and puddings
Ingredients
- 5 sheets gelatine
- 260ml Pimm’s
- 300ml lemonade
- 50g caster sugar
- juice 1 orange
- 250g shop-bought sponge cake (such as Madeira)
- 500g strawberries, washed and hulled, plus an extra handful, sliced, to serve (optional)
- 700ml good-quality custard
- 600ml double cream
- 200ml mascarpone
- 4tbsp icing sugar
- 3 heaped tsp lemon curd
- grated zest 1 lemon
- mint leaves, to serve (optional)
Method
Put the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes.
Meanwhile, to make the jelly, gently heat 200ml Pimm’s with the lemonade, caster sugar and orange juice in a saucepan over a medium heat until the sugar has melted and the mixture is just about to bubble. Squeeze the water out of the gelatine, add the sheets to the Pimm’s mixture and stir until melted. Transfer the mixture to a bowl and put into the fridge for around 2 hours, until the jelly is nearly set.
Cut the sponge cake into thin slices, around 1cm thick, and use them to line the base of a large glass bowl. Pour over the remaining Pimm’s and leave to soak for a few minutes. Quarter the strawberries lengthways and scatter over the top.
Take your cooled jelly from the fridge and pour it over the strawberries and sponge. Return to the fridge for 1 hour to allow the jelly to firm up further.
Pour the custard over the jelly, then whip the cream, mascarpone and icing sugar in a bowl until soft peaks form. Gently mix in the lemon curd and the lemon zest and spoon onto the custard.
Decorate the trifle with the sliced strawberries and a few mint leaves mint if you like. Chill in the fridge until ready to serve.
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