Ingredients:

  • 6 store-bought meringue nests
  • 6 sponge fingers, halved
  • 60 ml Raspberry Liqueur (optional)
  • 225g lemon curd
  • 300g fresh raspberries, divided
  • 300ml heavy cream
  • 2 tablespoons icing sugar
  • ½ teaspoon vanilla extract
  • Fresh mint leaves
  • Extra raspberries

Instructions:

  1. Lightly crush the meringue nests. Divide the crushed meringue evenly between the base of each trifle bowl.
  2. Briefly soak the sponge finger halves in raspberry liqueur (or juice) for a few seconds. Don’t over-soak!
  3. Place the soaked sponge finger halves on top of the crushed meringue in each trifle bowl.
  4. Spoon a layer of lemon curd over the sponge fingers in each bowl.
  5. Add half of the raspberries over the lemon curd in each bowl.
  6. In a chilled bowl, whip the heavy cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to overwhip!
  7. Pipe or spoon the whipped cream over the raspberries in each trifle bowl.
  8. Arrange the remaining raspberries on top of the cream. Garnish with fresh mint leaves.
  9. Cover and chill the trifles in the refrigerator for at least 30 minutes before serving.