Individual serving lemon drizzle trifles. A light, refreshing summer dessert. What’s not to enjoy about zesty lemon cake layered with lemon curd, custard and a whipped cream topping?
Trifle is a staple British dessert. I love a trifle for pudding and I adore lemon drizzle cake.
So today, I’m combining the two together to create these easy homemade Lemon Drizzle Trifles.
This mini trifle recipe can be assembled in less than 10 minutes.
The recipe makes four individual servings and, for me, that’s the perfect quantity.
When it’s a scorching hot day outside, you can rustle these up in next to no time, meaning you’ll spend less time in a sweltering kitchen – coming from a chef who spends long hours in a hot kitchen, I know just how draining it can be!
The trifles can also be made ahead of time. Cover them and set aside in the fridge for up to 2 days before serving. I decorated ours with some white chocolate flakes. Fresh summer berries or even some crushed meringue will also make great toppings!
Sweet, zesty and easily adaptable to suit dietary needs. This time, I switched to dairy-free custard and lactose-free whipping cream to suit my taste testers’ dietary requirements.
You can also use gluten-free cake if making this for anyone gluten intolerant.
This is the easiest trifle recipe. A lovely, light and tasty summer dessert.
Lemon Drizzle Trifles
Ingredients
- 1 small lemon loaf cake approx. 1 x 240g cake
- 8 tablespoons lemon curd add more if you desire
- 1 x 400g can readymade custard I use approx. 2-3 tablespoons of custard per serving glass
- 250 ml double cream whipped to stiff peaks
- white chocolate grated/flakes to decorate
Instructions
- Slice the lemon cake up into small cubes. Layer half the cake pieces between the serving dishes/glasses. Drizzle each dessert with one tablespoon each of lemon curd. Now top each dessert with 2-3 tablespoons of custard.
- Layer again with the remaining cake pieces. Now top each dessert with the whipped cream. Drizzle over another tablespoon of lemon curd on each trifle and decorate with grated white chocolate (flakes) if desired.
- Serve the trifles straight away or chill in the fridge for a few hours before serving. I recommend chilling. The trifles will keep in the fridge for up to 2 days.
More lemon recipes to bake next!
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