Lemon Mousse Trifle



  • 284ml whipping cream
  • 135g (1 packet) lemon jelly
  • 170g raspberry Swiss roll, cut into 10 slices
  • Fresh raspberries (optional)
  • Lemon rind (optional)
  • Chocolate, for drizzling (optional)


Step 1

Dissolve the jelly in very hot water according to packet directions and allow it to cool.

Step 2

Put 4 tbsp of cooled (but still runny) jelly in a 1 liter glass bowl.

Step 3

Top the jelly in the glass bowl with 5 slices of Swiss roll, and swirl around continuously until set.

Step 4

Place the remaining slices of Swiss roll onto set jelly.

Step 5

Whip the whipping cream until very thick and add the remaining cooled jelly.

Step 6

Stir with a fork until well combined.

Step 7

Spoon onto the Swiss roll layer and transfer to the fridge for about an hour and a half, or until set.

Step 8

You can serve with lemon rind, drizzled melted chocolate and/or fresh raspberries for decoration.

Recipe Type: Yum
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