• Some might call it gluttony. We call this multi-layered trifle taking your sweet stuff seriously. What’s wrong with wanting everything in one dessert? No one could refuse creamy lemon curd, zesty jelly, fruit and cake all in one bite.

    Recipe by Toni Scorgie and Nadine Waner of The Tart 
    Photographs by Graeme Borchers

    The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].

    Multi-layered trifle


    • Lemon curd

    • 3 large egg yolks
    • 1 x 410g tin condensed milk
    • juice and zest of 2 lemons
    • 500ml (2 cups) raspberries, blueberries and strawberries, sliced
    • 250ml (1 cup) vodka
    • 80g (1 packet) instant lime jelly
    • 375ml (1½) cups fresh cream
    • 1 small ready-made Madeira loaf cake or panettone, sliced



    For the lemon curd, beat the yolks and condensed milk. Add the lemon juice and zest and refrigerate.


    Soak all the fruit in the vodka for about 2 hours in the fridge.


    Make the jelly according to the packet instructions, adding the fruit. Refrigerate until set, then spoon half the jelly into a bowl.


    Beat the cream until thick and pour it over the jelly. Cover the cream with cake slices, spread the lemon curd over this and refrigerate until firm.


    Spoon the remaining jelly on top and refrigerate, preferably overnight.


    You can make as many layers as you like and can also change the combinations of fruit. Try mango, pineapple and granadilla in an orange jelly.