Lemon Mousse Trifle


Lemon Mousse Trifle
  • 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)
  1. Dissolve the jelly in very hot water according to packet directions and allow it to cool.
  2. Put 4 tbsp of cooled (but still runny) jelly in a 1 liter glass bowl.
  3. Top the jelly in the glass bowl with 5 slices of Swiss roll, and swirl around continuously until set.
  4. Place the remaining slices of Swiss roll onto set jelly.
  5. Whip the whipping cream until very thick and add the remaining cooled jelly.
  6. Stir with a fork until well combined.
  7. Spoon onto the Swiss roll layer and transfer to the fridge for about an hour and
  8. a half, or until set.
  9. You can serve with lemon rind, drizzled melted chocolate and/or fresh raspberries for decoration.

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