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

warndu.com

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 limoncello.

View full recipe on warndu.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at warndu.com.

Share this recipe:

Cooking tools:

Kitchen scale
Microplane
Sifter
Kettle
Stove
Saucepan
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Spoon
Serving bowl

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