Description
Elderflower and Lemon Mini Trifles are a delightful summer treat, combining layers of fluffy whipped cream, tangy lemon curd, and fragrant elderflower syrup.
Ingredients
Scale
- 1 cup ladyfinger biscuits
- 2 fresh lemons (zested and juiced)
- 1/2 cup elderflower syrup
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 3 large eggs
- Fresh berries for garnish
Instructions
- Zest and juice the lemons. In a saucepan, whisk lemon juice, zest, sugar, and eggs over medium heat until thickened (about 10 minutes). Remove from heat and stir in butter until melted.
- In a mixing bowl, whip the heavy cream to soft peaks.
- Dip ladyfinger biscuits in a mixture of elderflower syrup and water. Layer them in small glasses with lemon curd and whipped cream.
- Repeat layers until glasses are filled. Top with fresh berries.
- Chill for at least one hour before serving.
Notes
- Ideal for brunches or gatherings.
- Can be prepared a day in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering
- Cuisine: British
Nutrition
- Serving Size: 1 trifle
- Calories: 280
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Elderflower Lemon Mini Trifles