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lemon sky trifle

lemon sky trifle


  • 12 Italian ladyfinger cookies.

  • 1/2 cup Coco Sky

  • 1 cup heavy cream

  • 1 cup sugar

  • 1 tbsp grated lemon zest

  • 2/3 cup fresh lemon juice

  • 8 egg yolks

  • 1/4 teaspoon salt

  • 10 tbsp unsalted butter


  • Place ladyfinger cookies on a rimmed baking
  • sheer and drizzle with Coco Sky liqueur, let stand for
  • about 2 minutes. In a large bowl whisk heavy cream
  • with confectioners’ sugar until soft peaks form.
  • In a medium saucepan, whisk the sugar, lemon
  • zest, egg yolks, lemon juice and salt. Place pan over
  • medium-heat, cook, whisking constantly, until the
  • mixture is thick enough to coat the back of a spoon,
  • and small bubbles form around the edge of the pan,
  • for about 5 minutes.
  • Remove pan from heat, add the butter while
  • continuing to whisk until butter has melted.
  • Pour the lemon mixture into a glass bowl,
  • press plastic wrap against the surface and refrigerate until cool. Place 6 soaked ladyfingers in a serving
  • bowl. Top with 1/3 cup lemon mixture, repeat this
  • process. Top with whipped cream, refrigerate 3 hours
  • before serving.

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