Neven Maguire's Lemon Meringue Trifle

INGREDIENTS

• 2 Jars Simply Better Sicilian Lemon Curd
• 500g Madeira Sponge, shop bought is fine

For the Lemon and Gin Syrup:

• 200ml Simply Better Lemon, Gooseberry & Elderflower Cordial
• Zest and Juice of 1 Lemon
• 100ml Gin (optional)

For the Whipped Cream:

• 500ml Simply Better Single Source Irish Jersey Cream, whipped to soft peaks

For the Italian Meringue:

• 3 Simply Better Corn Fed Eggs, separated – white only
• 170g Caster Sugar
• 100ml Water

METHOD

1. To make the lemon and gin syrup, place the cordial, lemon juice and zest in a small saucepan over medium heat and simmer for 2-3 minutes until reduced and thickened. Remove from the heat. Stir in the gin, if desired. Set aside to cool.
2. To make the Italian meringue, place the water and sugar in a small saucepan over low-medium heat, swirling gently until the sugar has dissolved. Turn up the heat and simmer until the liquid has achieved the consistency of runny honey but ensure it has no colour. If you have a sugar thermometer the temperature should reach 120°C.
3. Place the egg whites in a clean bowl and whisk on high speed until stiff peaks form. Gradually add the hot sugar syrup in a thin, steady stream and whisk for a further 4 minutes or until the meringue is thick, glossy and cooled.
4. To assemble, place the cake pieces in the base of a large glass dish and drizzle with the lemon syrup. Spoon over the whipped cream and top with the lemon curd. Spoon over the lemon curd and top with the whipped jersey cream. Dollop the Italian meringue on top and use a small kitchen blowtorch to lightly toast the meringue until golden brown. Serve immediately.