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
Collect together your equipment (see Recipe Notes below) and ingredients.
Separate the egg yolks from the egg whites. Mix the egg yolks with the condensed milk and the zest of 1 lemon.
Juice all 3 lemons and add to the condensed milk.
Mix thoroughly with an electric or hand whisk.
Meanwhile, whisk the egg whites in a large clean bowl, with clean whisks, until they reach medium peaks.
Add around ⅓ of the egg white to the lemon mix and fold in.
Fold in the remaining egg whites.
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.
Top with a single layer of halved trifle sponges.
Add another ⅓ of the lemon mixture.
Add a further layer of halved sponges.
Top with the remaining lemon mixture. Refrigerate for a few hours before adding the cream.
Whip the cream in a mixing bowl with an electric whisk until it reaches soft peaks.
Cover the dessert with the cream and make some swirls with a knife or the back of a spoon.
Decorate. I like using raspberries and fresh mint leaves.
Equipment: