Lemon Meringue & Gingerbread Trifle

Trifle Recipe
A festive Delight

A family favourite! Perfect for the Christmas season!

Recipe Author:



  • 1 x 1L Anchor Custard
  • 500ml Anchor Cream, softly whipped
  • 1 x Ginger loaf/cake (500g), sliced
  • 500g store-bought lemon curd
  • Handful of fresh mint leaves
For Meringue
  • 4 Egg whites, room temperature
  • 200g caster sugar
  • 100ml water
View Method Lemon Meringue & Gingerbread Trifle


  1. Add a layer of your ginger loaf to the base of your trifle bowl, about 3 or 4 inches thick.
  2. Add the same thickness of custard. Then add a layer of cream and generously drizzle with lemon curd. Now repeat the layering process 1 more time to create a double-layered trifle.
  3. Keep refrigerated until ready to serve.
  1. Add egg whites to a mixing bowl and using an electric whisk (preferably), whisk on medium to high. Gradually add sugar and water until light, fluffy, and tripled in size.
  2. When the trifle is ready to serve, spread a thick layer of your meringue on top, swirling to give some light peaks. Lightly blow torch and garnish with fresh mint leaves.
View Ingredients Lemon Meringue & Gingerbread Trifle
View Method Lemon Meringue & Gingerbread Trifle
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