Serves:  12

Preparation Time: 40 min

Cooking Time:  4,5 Hours

INGREDIENTS

Lemon Syrup:

½ cup granulated sugar

1 cup lemon juice

Lemon Cream:

500ml cream

500ml lemon curd

Pecan Nut Crumble:

½ cup all-purpose flour 

¼ cup light brown sugar 

2 tablespoons sugar 

½ teaspoon kosher salt 

¼ teaspoon ground cinnamon 

5 tablespoons butter, cubed 

½ cup chopped pecans, divided

1.5kg vanilla/lemon sponge cake

1 pack short bread biscuits, roughly crushed

1 slab white chocolate, shaved

Lemon curd

Dehydrated lemon slices

METHOD

Lemon Syrup:

In a small saucepan over medium-high heat, add the granulated sugar and lemon juice. Stir until the sugar is completely dissolved then set aside to cool.

In the bowl of a stand mixer whip the cream for 5 minutes or until soft peaks form.

Slowly add ¾ of the lemon curd and whip for 2-3 minutes until thickened.

To assemble, divide the cake in layers.

Begin with a layer of cake on the bottom of the trifle bowl.

Brush with ½ of the lemon syrup. Add a layer of lemon cream. Repeat with cake, brush with lemon syrup, lemon cream till the trifle dish if full. Allow to set for 4 hours in the fridge.

In the meantime make the pecan nut crumble.

Pecan Nut Crumble:

Preheat the oven to 165C.

Pulse first 5 ingredients in a food processor 3 or 4 times or until combined.

Add butter and 1/4 cup pecans; pulse 4 or 5 times or until pecans are ground.

Transfer mixture to a bowl and stir in remaining 1/4 cup chopped pecans.

Crumble the dough onto a greased baking tray.

Bake for 10 minutes, until golden.

Allow to cool.

Garnish the trifle with the white chocolate, dehydrated lemon slices, short bread biscuits and pecan nut crumble.

Recipe and styling by Lisa Clark, Food Stylist & Chef