Ladyfingers make a great stand-in for cake in this citrus-flavoured trifle. We call for limoncello, but you can substitute any other citrus-flavoured liqueur, if you prefer.
- Portion size 14 servings
- Credits : Canadian Living: Holiday 2012
MethodLemon Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in lemon zest and lemon juice. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, slice top and bottom end off each grapefruit; cut down sides to remove peel and pith. Cut between membranes to release segments; cut in half crosswise. In bowl, combine grapefruit with mandarin oranges. Remove 1/3 cup to small bowl; cover and refrigerate.
Line 16-cup (4 L) trifle bowl with one-third of the ladyfingers, breaking to fit if necessary. Drizzle with one-third of the limoncello. Spoon one-third of the custard over top. Top with one-third of the remaining grapefruit mixture. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Whip cream, sugar and lemon zest; spread over trifle. Garnish with reserved grapefruit mixture.
Nutritional facts Per each of 14 servings: about
- Fibre 1 g
- Sodium 56 mg
- Sugars 29 g
- Protein 6 g
- Calories 300.0
- Total fat 12 g
- Potassium 224 mg
- Cholesterol 184 mg
- Saturated fat 6 g
- Total carbohydrate 40 g
- Iron 6.0
- Folate 15.0
- Calcium 11.0
- Vitamin A 22.0
- Vitamin C 37.0