Lemon and white chocolate trifle image
Lemon and white chocolate trifle image

Lemon & White Chocolate Trifle

Prep: 15 mins
Cook: 1 hour
Super Easy
Serves: 15

Originally trifles contained calves-foot jelly but we weren’t so keen on that so we decided to go with white chocolate custard instead. Paired with madeira cake and a punchy lemon whipped cream, a delicious summer dessert!

I couldn't believe how many people were raving about it and asking me for the recipe. It was a surprising hit.

For the base:

Madeira cake, sliced into 12 pieces


For the lemon syrup: 

Caster sugar




Lemon juice

1 tbsp

For the white chocolate custard:

2 egg yolks

Semi skimmed milk


Carnation Condensed Milk 


Custard powder

3 tbsp

White chocolate 


For the topping:

whipping cream


Lemon curd

3 tbsp

3 Amaretti biscuits, crushed

1 lemon, zested

Step 1 of 4

To make the custard, mix the egg yolks with the custard powder and add to a saucepan with the condensed milk and semi skimmed milk. Heat gently until the mixture has thickened to a custard like texture – make sure to keep stirring so the custard doesn’t stick to the bottom of the pan. Remove from the heat and add the white chocolate. Keep stirring until the chocolate has melted in the residual heat and set aside to cool.


Step 2 of 4

Place the caster sugar, water and lemon juice in a small pan over a medium heat and stir until the sugar has dissolved. Cook for two minutes or until thickened slightly. Set aside to cool.


Step 3 of 4

Line the bottom of the trifle dish with the pieces of madeira cake – lean them against each other like domino pieces and pour over the cooled lemon syrup. Spoon the cooled custard over the cake layer and pop into the fridge whilst you whip the cream.


Step 4 of 4

Whip the cream to soft peaks using an electric hand whisk and gently swirl through the lemon curd. When ready to serve, pile the cream mix on top of the custard and garnish with the lemon zest and crushed Amaretti biscuits.

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