Lemon Mousse Trifle Recipe
PREP TIME
30 mins
COOK TIME
COURSE
CUISINE
SERVINGS
4 People
CALORIES
404 kcal
-
284
ml
whipping cream
-
135
g
1 packet lemon jelly
-
170
g
raspberry Swiss roll cut into 10 slices
-
Fresh raspberries optional
-
Lemon rind optional
-
Chocolate for drizzling (optional)
- Dissolve the jelly in very hot water according to packet directions and allow it to cool.
- Put 4 tbsp of cooled (but still runny) jelly in a 1-liter glass bowl.
- Top the jelly in the glass bowl with 5 slices of Swiss roll, and swirl around continuously until set.
- Place the remaining slices of Swiss roll onto set jelly.
- Whip the whipping cream until very thick and add the remaining cooled jelly.
- Stir with a fork until well combined.
- Spoon onto the Swiss roll layer and transfer to the fridge for about an hour and
- a half, or until set.
- You can serve with lemon rind, drizzled melted chocolate, and/or fresh raspberries for decoration.
KEYWORD
lemon mousse trifle, lemon trifle, swiss roll trifle, no bake lemon trifle
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