Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and ...

Discard the juice and put the fruit into ... spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so ...

Sugar Cookie Lemon Tarts: a yummy sugar cookie tart filled with lemon curd, topped with fresh berries, and baked in a mini ...

Traditionally, trifles are layered by starting with a base of pound cake, sponge cake or sponge fingers, then fresh fruit or jelly and topped with custard and cream. In our best dessert trifles, we ...

These lamingtons are great served with a fresh fruit salad ... They use bought trifle sponge and are a good project for junior chefs. To prepare the jelly, combine the lemon juice and water ...

Dame Mary Berry said Jemma Melvin's lemon and amaretti trifle ... curd Swiss roll, St Clement's jelly, lemon custard, a mandarin coulis - made with tinned mandarins - amaretti biscuits and whipped ...