Bakeorama’s Limoncello trifle

YOU CAN SUBSTITUTE THE LIMONCELLO WITH ANOTHER LIQUEUR SUCH AS COINTREAU, IF YOU LIKE, OR LEAVE IT OUT FOR A BOOZE-FREE TREAT

METHOD 1 To make the lemon curd, add the cornflour plus 1 tbsp water to a small pan and mix to make a paste. Add the lemon juice, salt and sugar. Put the pan over a medium heat and stir until the curd has thickened. Remove from the heat and add the soy milk and vegan butter. Whisk until smooth. 2 Next prepare the Swiss roll sponge. Preheat the oven to 160°C/325°F/Gas 3. In a large bowl, add the soy milk, sugar, vinegar, oil and zest. Whisk together until the sugar is dissolved. Sift the flour, cornflour, salt, baking soda and baking powder into the bowl, then whisk until the batter is smooth. Divide the between the two trays and bake in the preheated oven for 20 minutes until cooked…

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Mindful Christmas (Digital) - 1 Issue, Mindful Christmas 2019

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