Creamy Lemon Trifle

Serves 6

1 plain sponge (250g)

200 – 300g lemon curd

200 ml white wine

2 tbsp Limoncello

500 ml whole milk

1 vanilla pod

5 large egg yolks

5tbsp caster sugar

300 ml double cream

Crystallised violet and rose petals to decorate

1. Pour the milk into a pan with the split vanilla pod. Slowly bring to the point of boiling and leave for 20 mins. Lift out the pod and scrape the seeds into the milk.

2. Whisk the egg yolks with the sugar till thick and pale. Stir in the milk. Pour into a wet saucepan and heat gently, stirring with a wooden spoon, until it thickens – should be the consistency of double cream. Leave to cool.

3. Cut the sponge into thin slices and spread one side with lemon curd. Arrange in a dish, curd side up and pour over the wine and Limoncello. Make sure the cake is thoroughly soaked.

4. Pour the cooled custard over the top and put in the fridge.

5. Whip the cream and then spoon over the custard. Cover with clingfilm and leave in the fridge for a few hours to mature.

6. Crush the petals and scatter over thr top of the cream before serving.