Ingredients:
15-20 gluten free ladyfinger biscuits (I used Schar brand)
3/4 cup lemonade
2 cups heavy cream
2 tablespoons confectioners sugar
1 1/2 cup lemon curd (homemade or store bought), plus more for garnish if needed
2 tablespoons lemon rind, grated for garnish or fresh berries
Directions:
Place gluten free ladyfingers evenly in a rimmed baking sheet. Pour lemonade over the tops of the cookies. Let sit for about 3 minutes, carefully turning them halfway through soaking.
In a bowl of a standing mixer fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.
Place ladyfingers in the bottom of the bowls, spoon lemon curd onto ladyfingers, then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish. I used about 3 tbs curd for each individual trifle.
Place ladyfingers in the bottom of the bowls, spoon lemon curd onto ladyfingers, then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish. I used about 3 tbs curd for each individual trifle.
Place trifles in the fridge for 1 hour or overnight before serving.
Makes about 5 servings.
Inspired by the Epicurean Mom and Martha Stewart
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