Gin and Lemon TrifleServes:
Trifle is great for an informal gathering or special event as it’s so easy to assemble. If making for a family dinner you could make in individual glasses (see tip below) and omit the gin from the kids ones.
- 1 ½ store bought trifle sponges
- 1/3 cup gin
- 250ml - 1 cup lemon curd
- 1 425g can boysenberries in syrup
- 500ml custard – I use a store bought carton of custard
- 500ml cream, whipped
- Lemon slices, mint leaves and lemon zest to decorate - optional
Break half the cake into pieces and arrange in a thick layer in the base of a trifle bowl.
Whisk half the gin into the lemon curd and set aside.
Drizzle half the remaining gin over the sponge cake then spoon over half the berries and half the berry syrup. Drizzle with half the curd mixture then add half the custard and cover with half of the whipped cream.
Repeat with a second layer of sponge cake pieces, sprinkled with the remaining gin. Spoon over remaining berries and syrup, curd, custard and cream. Place in the fridge for several hours for the flavours to infuse.
Decorate with slices of lemon, sprigs of mint and an extra drizzle of lemon curd if desired.
You can make as 8-10 individual serves layering the ingredients into glasses if you prefer. You may not need as much sponge cake if doing individual serves.