Lemon Trifle

2 x mixing bowls and serving dish

LEMON JELLY
65g lemon jelly cubes
140ml boiling water
140ml cold water

LEMON SPONGE FINGERS
70g sponge finger biscuits
3 tbsp limoncello
200g lemon curd

LEMON CREAM
250ml double cream
25g icing sugar
2 tbsp limoncello
plain chocolate, to decorate

Lemon Jelly

1. Break the jelly cubes into pieces and put them in a bowl.
2. Pour on the boiling water and stir until the jelly is dissolved.
3. Stir in the cold water.
4. Or, follow the jelly packet instructions.
5. Pour the jelly into a glass serving dish and leave until almost set, 3-4 hours.

Lemon Sponge Fingers

1. Put the sponge fingers onto a plate and cut them in half.
2. Sprinkle the limoncello evenly over the top and turn the fingers over until it is absorbed.
3. Arrange them over the jelly pieces pressing them down into the jelly at the sides.
4. Spoon dollops of lemon curd over the sponge fingers.  

Lemon Cream

1. Pour the cream into a mixing bowl.
2. Whip until the cream starts to thicken.
3. Sieve the icing sugar over the cream and beat this in.
4. Add the limoncello and beat to combine.
5. Spoon the whipped cream on top of the lemon sponge fingers.
6. Grate some chocolate and scatter it over the cream.
7. Chill until ready to serve.