Recipe: Native Plum, Lemon Myrtle and Limoncello Trifle

Name: Recipe: Native Plum, Lemon Myrtle and Limoncello Trifle
Ingredients: 100g Davidson’s plums (you can buy frozen); 100g Illawarra Plums (you can buy frozen); 4 Victorian or red plums; 100mL orange juice; Zest of an orange; 2 tablespoons sugar; 1 tablespoon lemon myrtle powder; 1 whole sponge cake or a packet of sponge finger biscuits (Savoiardi/ladyfingers); 150-200mL limoncello; 180mL boiling water; 500mL custard (homemade or bought); 500mL thick cream; 2 tablespoons icing sugar, sifted; Edible flowers to garnish

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Give your Christmas a native Australian twist with this rich trifle, using Davidson’s and Illawarra plums, plus lemon myrtle with a splash (or soak) of limoncel

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Ingredients

100g Davidson’s plums (you can buy frozen)
100g Illawarra Plums (you can buy frozen)
4 Victorian or red plums
100mL orange juice
Zest of an orange
2 tablespoons sugar
1 tablespoon lemon myrtle powder
1 whole sponge cake or a packet of sponge finger biscuits (Savoiardi/ladyfingers)
150-200mL limoncello
180mL boiling water
500mL custard (homemade or bought)
500mL thick cream
2 tablespoons icing sugar, sifted
Edible flowers to garnish