You are currently viewing Feed the entire family with this lemon and poppyseed trifle

Feed the entire family with this lemon and poppyseed trifle

Trifle is a favourite this time of year! Be different and daring for your festivities with our decadent and delicious lemon and poppyseed trifle.

SERVES 14 // COOKING TIME 2 hours 10 min

For the jelly
2 packets lemon jelly
For the lemon curd
2 tins condensed milk
Zest and juice of 2 lemons
1 tsp yellow food colouring
2 tbsp cornflour
1 cup cream, whipped
For the lemon sponge
500 g box vanilla cake mix
¼ cup poppyseeds
2–3 lemons
½ cup sugar
½ cup water
For the custard
300 g butter, cubed
2 tins condensed milk
5 tbsp cornflour
300 ml milk
4 eggs, separated
To serve
White chocolate, grated

For the jelly
1. Prepare the jelly as per the packet instructions.
2. Pour into the trifle dish and place in the fridge to set for at least 2 hours.
For the lemon curd
1. Mix condensed milk, lemon zest and juice, and food colouring in a glass bowl.
2. Place over a pot of simmering water to heat gently. Whisk until slightly thickened.
3. Mix cornflour into a paste with 2 tbsp water, then pour into the curd mixture and whisk until thickened.
4. Cover the bowl with cling film and set aside to cool to room temperature.
For the lemon sponge
1. Preheat oven to 180°C. Grease 2 tins the size of your trifle dish.
2. Prepare cake batter as per packet instructions. Fold in poppyseeds and zest of 2 lemons.
3. Bake the cakes. Once cooled, slice cakes into 4 layers.
4. Place ½ cup lemon juice, sugar and water in a pot. Cook on medium heat, whisking, until the sugar dissolves.
5. Brush the syrup over the sponge layers.
For the custard
1. Melt the butter in a pot. Whisk in the condensed milk. Use the empty tins to add 2 tins boiling water to the pot (be careful, the tins can get hot).
2. In a bowl, mix the cornflour into a paste with a little milk. Then whisk in the remaining milk and the egg yolks. Slowly pour into the pot and cook until thickened.
3. Whip the egg whites until stiff, then fold into the mixture. Allow to cool, then place in a piping bag.
To serve
1. Place a layer of sponge on top of the set jelly. Top this with ½ lemon curd.
2. Place a second layer of sponge down and top with ½ custard and a sprinkle of poppyseeds. Finish off with the last 2 sponges.
3. Pipe the remaining custard and curd on top and add a sprinkle of white chocolate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto //

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