Lemon Meringue Trifle Food

LEMON MERINGUE TRIFLE RECIPE

Steps:

• Heat the oven to 180C/Gas 4. For the sponge, whisk the sugar, eggs and zest in the bowl of a stand mixer over a pan of simmering water, until the batter leaves a trail when the whisk is lifted. Remove from the heat, place on the stand mixer and whisk on high for 3-5 mins until thick.
• Sift in half the flour and fold in gently. Add the remaining flour, fold again and pour the mix onto the baking tray. Smooth the edges with a palette knife and bake for 10-12 mins until lightly golden.
• Sprinkle parchment paper with sugar and turn out the sponge on top. While it's still warm, roll up the sponge, starting at the shortest end, keeping the paper inside the roll. Leave to cool before carefully unrolling, filling with 1 jar of the curd and re-rolling. Put in the fridge.
• For the mousse, heat the milk, 300ml of the cream, the vanilla extract and zest until steaming. In a bowl, whisk the egg yolks and sugar together and pour over the milk and cream. Pour back into the pan and cook over a medium heat, stirring until thick enough to coat the back of a spoon. Sieve to remove the zest.
• Squeeze out any excess water from the gelatine. Add to the custard, stir to dissolve and cool slightly. Whip the remaining cream and fold through the custard.
• To assemble, pour a layer of the mousse into the bottom of a trifle bowl and place in the fridge to firm up. Cut the Swiss roll into 1cm slices, place around the side of the bowl and layer the rest in the middle. Pour over remaining mousse and set fully in the fridge. Once set, spread over the second jar of curd.
• For the meringue, whisk the egg whites in the bowl of a stand mixer. Meanwhile, heat the sugar and 30ml water in a pan and cook to 121C. Turn the mixer to low and slowly pour in the sugar. Turn upthe speed and whip until thick. Spoon onto the trifle and blowtorch, if you like.

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

CITRUS MERINGUE TRIFLE

Steps:

• Combine juice and lemon butter in pan;stir over low heat until smooth;cool.
• Dip half the biscuits into the lemon butter mixture.
• Place biscuits in a single layer over a base of deep heat-proof dish (2. 5litre/10 cup capacity).
• Spread half the filling over biscuits.
• Dip remaining biscuits into lemon butter mixture; place these over filling; brush with any remaining lemon butter mixture.
• Top biscuits with remaining filling.
• Cover, and refrigerate overnight.
• Top with meringue; grill or bake meringue in moderate oven for 3-5 minutes until brown;refrigerate.
• Filling: Beat juices,cream cheese and sugar in a large bowl with an electric mixer until smooth;fold in cream.
• Meringue: Beat egg whites in small bowl with an electric mixer until soft peaks form.
• Gradually add sugar, beat until dissolved between additions.
• Hints: A citrus flavoured liqueur, such as cointreau, can be add to the recipe.
• Substitute 1/3 cup of the juice with liqueur in the lemon butter mixture.
• Recipe best made a day ahead.
• Top with meringue about 3hours before serving.