- STEP 1
Cream the butter and sugar, beat in the egg yolks, rind and juice of the lemons
- STEP 2
Whisk the egg whites to soft peaks and fold into the creamed mixture.
- STEP 3
Split the trifle sponges in half lengthways and place a layer into a cake or loaf tin. Put a third of the mixture on top of the sponge layer and place another layer of sponge on top.
Continue to layer mixture and sponge, finish with top layer of mixture.
- STEP 4
Cover and chill overnight if possible, but at least for 3 hours. The mixture may split a little but it should partly soak into the sponge. Before serving whip the cream to soft peaks and spread over top of pudding.
Will keep for a few days in the fridge.