Individual Limoncello And Lemon Yoghurt Trifles
Rating
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Ingredients
- 1 PACKET DONNA HAY TANGY LEMON YOGHURT CAKE MIX+
- ⅔ CUP (160ML) LIGHT-FLAVOURED EXTRA VIRGIN OLIVE OIL
- 1 CUP (280G) PLAIN THICK YOGHURT
- 2 EGGS
- ⅔ CUP (160ML) LIMONCELLO++
- 1 CUP (345G) STORE-BOUGHT LEMON CURD
- MASCARPONE CREAM
- 300ML PURE CREAM
- 2 TABLESPOONS ICING SUGAR
- ½ CUP (125G) MASCARPONE
Instructions
- Preheat oven to 160°C (fan-forced). Line a 20cm square cake tin with non-stick baking paper.
- Following the packet instructions, place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
- Pour into prepared tin and bake for 35–40 minutes or until cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Cut into 2cm cubes.
- To make the mascarpone and chocolate cream, place the cream, mascarpone and icing sugar in the bowl of an electric mixer and whisk until soft peaks form.
- To assemble the trifles, divide the lemon yoghurt cake pieces between 8 serving glasses. Top with the limoncello, mascarpone cream and lemon curd.
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