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Lemon Surprise

Soft and fluffy lemon mousse layered with trifles sponges softened and infused with all the lemon flavours and topped with a thick layer of softly whipped double cream. Serves 4 - 6

Course Dessert
Cuisine British
Keyword lemon, mousse, sponge cake
Prep Time 15 minutes
Author Susan

Ingredients

  • 3 large eggs, separated
  • 1 x 400g tin of condensed milk
  • zest from 1 - 1½ lemons (Depending on size of lemons and how lemony you like it.)
  • juice from 3 lemons
  • 8 - 10 trifle sponges, halved horizontally

Topping:

  • 300ml double/heavy/whipping cream
  • 8 - 10 fresh raspberries
  • fresh mint leaves

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Separate the egg yolks from the egg whites. Mix the egg yolks with the condensed milk and the zest of 1 lemon.

  3. Juice all 3 lemons and add to the condensed milk.

  4. Mix thoroughly with an electric or hand whisk.

  5. Meanwhile, whisk the egg whites in a large clean bowl, with clean whisks, until they reach medium peaks.

  6. Add around ⅓ of the egg white to the lemon mix and fold in.

  7. Fold in the remaining egg whites.

  8. Slice the trifle sponges in half horizontally; they will probably break up a bit – this is not a problem! Place ⅓ of the lemon mixture in serving bowl.

  9. Top with a single layer of halved trifle sponges.

  10. Add another ⅓ of the lemon mixture.

  11. Add a further layer of halved sponges.

  12. Top with the remaining lemon mixture. Refrigerate for a few hours before adding the cream.

  13. Whip the cream in a mixing bowl with an electric whisk until it reaches soft peaks.

  14. Cover the dessert with the cream and make some swirls with a knife or the back of a spoon.

  15. Decorate. I like using raspberries and fresh mint leaves.

Recipe Notes

Equipment:

  • 2 mixing bowls
  • electric whisk
  • reamer
  • grater
  • chopping board and knife