Plum and limoncello trifle
Serves 8
Ingredients:
6–8 plums
100 ml orange juice
zest of 1 orange
2 tablespoons sugar
1 teaspoon culinary lavender
1 whole sponge cake or 1 packet sponge biscuits (ladyfingers)
about 1/2 cup limoncello, homemade or bought
500 ml custard
500 ml cream (full cream)
2 tablespoons icing sugar, sifted
almond flakes to garnish
Method
- Halve the plums and discard the stones. Put the plums in a saucepan with the juice, zest, sugar and lavender and bring to the boil. Reduce the heat and simmer gently until the plums are falling apart. Leave to cool.
- If using a sponge cake, cut it into slices of about 2CM. Layer the cake slices or biscuits in the base (and up the sides a little too) of a serving bowl. Pour the limoncello over the cake. Add more or less depending on how soggy you like the cake.
- Spoon in the cooled plum mixture, saving a few drizzles for garnish. Pile on the custard, then whip the cream with the sifted icing sugar until thick. Pile on the cream and garnish with almond flakes and drizzles of plum juice.
- This can be served straight away or after a few hours so the flavours can infuse.
MORE ON Rebecca Sullivan
Founder the Granny Skills Movement and Dirty Girl Kitchen.