24/08/2026
Stop rushing summer away. Save this recipe for the next sunny day. 🍋
There will be plenty of time for cinnamon, apples and cosy baking. But the evenings are still light, the garden is still lovely, and I’m not quite ready to say goodbye to summer.
So if you’re having people over, make this. It takes about 15 minutes, you don’t need to be a great cook and the kids can help too.
Easy lemon summer trifle
For the crumble
250g digestive biscuits
30–40g amaretti biscuits, optional
65g melted butter
tiny pinch of salt
For the lemon cream
250g mascarpone
300ml double cream
140g condensed milk
zest of 2 lemons or limes
50–60ml fresh lemon or lime juice
tiny pinch of salt
To finish
150g lemon curd
a few berries, if you fancy
a little extra zest
Crush the biscuits roughly and mix with the melted butter and salt.
Whisk the mascarpone, condensed milk and zest until smooth. Add the double cream and whisk just until thick and spoonable.
Stir in 50ml of lemon juice, have a taste, and add a little more if you like it as tangy as I do.
Then just layer everything in a big trifle dish: biscuit crumble, lemon cream, little spoonfuls of lemon curd, and repeat.
Finish with more crumble, zest and a few berries.
Pop it in the fridge for half an hour if you can wait. If you can’t, eat it straight away. It’s still delicious.
And a little note from me: although I’ve written this with lemons, at home I would probably make it with limes. In Colombia, the limón I grew up using is the green one you’d call a lime here in the UK, and that sharper flavour is still the one I naturally reach for.
But use what you have.
It doesn’t need to look perfect. Put it in the middle of the table, take it outside and enjoy summer while it’s still here.
Save it for the next sunny day. 🤍
