Lemon Trifle With Custard And Biscuits

Ingredients

• 1 cup sifted sugar
• Juice of 1 lemon
• Grated peel of 1 lemon
• 2 tablespoons brandy
• 2 tablespoons sweet wine (e.g., Lisbon wine)
• 2 cups heavy cream
• 6-8 sponge cake biscuits
• 2 ounces ratafia biscuits
• 2 ounces blanched almonds, split
• Freshly grated nutmeg
• Currant jelly
• Raspberry jam
• 1 cup sweet wine
• 1 tablespoon brandy
• 2 cups thick custard
• Nonpareil sprinkles

Method

1. 1 In a large bowl, mix sugar, lemon juice, grated lemon peel, brandy, and sweet wine.
2. 2 Whisk in the heavy cream until combined, then skim off the rising froth onto a sieve.
3. 3 Continue whisking the mixture until it forms a thick whip, then refrigerate for 3-4 hours to drain.
4. 4 In a deep serving dish, layer sponge biscuits, ratafia biscuits, split almonds, nutmeg, lemon peel, jelly, jam, sweet wine, and brandy.
5. 5 Pour the thick custard over the biscuit layer and let it absorb the liquor.
6. 6 Top with the whipped cream mixture and garnish with nonpareil sprinkles before serving.