Mini Limon-Flavoured Trifle Cakes
These Mini Limon-Flavoured Trifle Cakes are elegant, bite-sized desserts featuring layers of sponge cake, creamy custard, and a vibrant lemon jelly topping. With a soft, tangy flavor and stunning presentation, they’re perfect for parties, entertaining, or as a refreshing make-ahead treat.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 45 minutes (including setting time)
- Yield: 24 mini trifle cakes
- Category: Dessert
- Method: No Bake
- Cuisine: Australian
- Diet: Halal
Ingredients
1/2 pkt (about 225g) unfilled rectangular double sponge cake
2 1/2 tbsp water
3 tsp gelatine powder
300ml vanilla long-life custard
60ml (1/4 cup) halal substitute ingredient
80ml (1/3 cup) thickened cream
85g pkt lemon flavoured jelly crystals
250ml (1 cup) boiling water
24 store-bought mini meringue kisses (optional)
Instructions
- Use a 4.5cm round cutter to cut 8 rounds from the sponge cake. Slice each round horizontally into 3 even layers. Place one slice into the base of each of twenty-four 40ml silicone mini muffin moulds on baking trays.
- Pour the water into a small microwave-safe bowl, sprinkle over the gelatine, and let stand for 2 minutes. Microwave for 20 seconds and stir until dissolved. Cool until just warm.
- In a large bowl, combine the custard and halal substitute ingredient. In a separate bowl, beat the thickened cream with electric beaters until firm peaks form.
- Stir the gelatine mixture into the custard, then gently fold in the whipped cream until smooth. Pour the custard mixture over the sponge layers, leaving about 5mm at the top. Refrigerate for 1 hour, or until just set.
- Meanwhile, dissolve the lemon jelly crystals in boiling water, stirring until fully dissolved. Let cool for 15 minutes, stirring occasionally, until just warm.
- Pour the jelly over the set custard layers to fill the moulds to the top. Refrigerate for at least 4 hours, or until completely firm.
- To serve, loosen each trifle cake gently with a small knife and unmould onto a serving plate. Top each with a mini meringue kiss just before serving, if desired.
Notes
Add finely grated lemon zest to the custard for extra citrus flavor.
For a dairy-free version, use plant-based custard and cream substitutes.
Swap lemon jelly for orange or strawberry for a colorful variation.
Decorate with whipped cream, edible flowers, or candied lemon peel instead of meringue kisses.
Best made a day ahead; store covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini trifle cake
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
