Lemon Meringue Trifle
Ingredients:
1 sponge cake or angel food cake, cubed
2 cups lemon curd (store-bought or homemade)
2 cups whipped cream
3 egg whites (for meringue)
½ cup sugar
1 tsp vanilla extract
Lemon slices for garnish
Instructions:
1. Prepare the base:
Cut the sponge or angel food cake into cubes and place a layer at the bottom of a large trifle bowl.
2. Add whipped cream:
Spread a layer of whipped cream over the cake pieces.
3. Add lemon curd:
Spoon a thick layer of lemon curd on top of the whipped cream.
4. Repeat layers:
Continue layering cake, whipped cream, and lemon curd until the bowl is full.
5. Make the meringue:
Beat the egg whites until soft peaks form.
Gradually add sugar and continue beating until stiff, glossy peaks form.
Stir in vanilla extract.
6. Top and toast:
Spoon or pipe the meringue over the top of the trifle.
Lightly toast it with a kitchen torch or under the oven broiler for a few seconds until golden.
7. Garnish:
Decorate with lemon slices or zest on top.
8. Chill and serve:
Refrigerate for at least 1 hour before serving.