It’s the weekend. Theoretically, this is the time to spend some time in your kitchen whipping up some stupendous culinary concoction to astound your kinfolk! Isn’t it? What? You’ve got a busy weekend? Places to go? People to see? Well! Funny you should say that because have I got just the thing for you!
10 Minute Cheat’s Mini Ginger and Lemon Trifle
In fact, if you include the last post, Peri Peri Salmon and Samphire, that’s two 10 minute recipes for this weekend. Throw in some rice, cous cous or garlic bread, that’s you done for Saturday or Sunday, no take outs required! Don’t say I don’t spoil you! And, if you are keen on quick recipes and meals, you might want to check out:
Today’s recipe. It’s a
bit of a cheat’s recipe. This is one of those recipes that come about after a dinner party and I find some leftover this and that. I love making mini desserts from leftovers! Apple Crumble, Bailey’s Mocha Cheesecake, Chocolate Brownies – they’ve all had the “Honey, I shrank your kids desserts” treatment!
This is a cheat’s recipe. So whether you are going to go down the shop bought route and buy yourself the ginger cake and a jar of lemon curd, or you decide to make them both from scratch, I shall leave that up to you. If you do decide to make it from scratch, needless to say, it will no longer be a 10 minute recipe! And if you do decide to do it from scratch, here are the links to my relevant recipes:
A few things to note when making this Mini Ginger and Lemon Trifle
How many Servings/Portion Size
The recipe here will give you 2 large minis or 4 mini minis! If you are serving this as a dessert after a big meal, I suggest making it in smaller portions and letting the recipe serve 4. That will also work for a dessert buffet as folks will have a choice.
The glasses I use here measure 8cm/3.3in in diameter and 7cm/3in in height (not taking account the solid base of the glass). You know those shot glasses you see everywhere? They would be perfect for this served as mini desserts as in here, Mini Panna Cotta.
Note on filling tiny glasses with cream: use a piping bag. Fill the piping bag with the lemon cream, snip the end, and fill the cups as required. Less chance of messing up the sides of the cups.
The Ginger Cake Layers
You can have the ginger layers as discs, as in the way I’ve done them or crumble them up, the choice is yours. If cutting into discs, make them about 1cm thick, just below half an inch. Cut them out with cookie cutters or the top of a glass will work too.
The Lemon Cream
The lemon cream wants to be thick enough still that it doesn’t just trickle down freely down the side of the cake slices. This is especially important if you are crumbling up the cake.
The ratio of cream to lemon curd that I’ve given here will give you the perfect texture and taste but if you want it to be a bit tangier, increase the lemon curd but remember what I said above about the texture.
This is a free zone. I’ve gone for some blueberries and newly discovered dried hibiscus petals. I was going to top them with raspberries but was horrified at how much they cost at the moment, couldn’t quite get myself to do it! Suggested toppings:
crushed nuts – pistachios, walnuts
ginger biscuit, a whole one stuck in or crumbled over
Have fun making this and do let me know how you topped yours in the Comments below!
- 250ml/250g/1 cup double (whipping cream)
- 125g (half a cup) good lemon curd, a good quality shop bought or homemade
- a loaf of ginger cake
- topping of your choice
- Whip the cream up into the stiff peak stage.
- Mix in the lemon curd. You don’t have to worry about how gently you do it here. In fact, I just use the beaters on low to ensure the lemon curd mixes in well for the lemon cream.
- Start layering up as in the picture: cake, cream, cake, cream, topping.
- Serving Size: 2-4