Not so long ago, I made up some desserts to freeze and found myself with half a tub of double cream to spare. Naturally in our environmentally-conscious modern world, I didn’t want to waste it and it was now opened, I couldn’t really give it away on Olio, either. That left me with one conundrum – what do I do?
I had some sponge fingers left from making the mini tiramisus, but I also knew that Matt didn’t like trifle as much as I do, so I was again at a loss. Stuck for ideas and determined not to let the cream go to waste, I tried to come up with a plan.
I’ve made mousses before and I knew the basics, but never had I made a mousse trifle. Could it be done? Was it a thing? I had no idea, but heck, I’d give it a go!
And it worked, oh boy, did it work. It takes something to keep us quiet for long, but these darling little trifles sure managed it!
The recipe I used was enough for only the two of us, but for 4, I”ve doubled it up. It’s quite indulgent and not exactly something if you’re trying to watch the calories, but if you’re looking for a simple, citrusy pud to serve after a meal, then lovelies, I’ve got you covered.
I haven’t got a photo of these yet, but I’ve already got orders to mix up another batch so I shall be sure to update the header image in the next week or two, once time and creativity allows.
Alright, let’s begin!
Prep time: 15 mins
For this recipe, you will need:
Equipment: Large mixing bowl, small mixing bowl, balloon whisk, egg whisk, serving glasses, large spoon
- 500ml double (heavy) cream
- 16 sponge fingers OR 4 trifle sponges, halved
- 120g caster sugar (you can blitz granulated sugar for a few seconds in a food processor if you don’t have caster sugar!)
- Juice and zest of one lemon
- 4 egg whites
- 60ml (6cl) limoncello
- In a large mixing bowl, whisk the cream until stiff peaks form.
- Add the sugar and conbine well.
- Add the lemon juice and combine thoroughly again until smooth. Set aside.
- Arrange the sponge fingers or sponge halves evenly between your serving glasses. You may need to cut them a little to form a good layer at the bottom of each glass.
- Sprinkle the limoncello evenly over each sponge base – take care to reach the edges as well as the centres of the sponge pieces. Set them aside.
- In a small mixing bowl, whisk the egg whites until stiff peaks form.
- Fold the egg whites into the lemon cream mixure and whisk slowly. Don’t whisk the mixture too fast as you’ll want to keep plenty of air in your mousse!
- Use a large spoon to carefully layer your mixture evenly over the sponge bases. If your mixture sits uneven, gently tap the bottom of the glass to distribute it more evenly.
- Garnish your desserts with the lemon zest and refrigerate until ready to serve.
Top tip: Feeling fancy? Omit the lemon zest and decorate with tiny edible flowers instead!
I hope you enjoy this recipe. If you’re feeling creative, why not not try other flavour combinations to this recipe? Feel free to share your ideas in the comments!
Until next time,
Stay safe & have fun,
Helen & Matt xx