Got any leftover or broken Easter cookies? Make this easy and yummy trifle adding lemon curd and some strawberries on top! the perfect dessert for the first day of May!

Serves: for a 1,5 lt serving bowl Prep. time: 30′ + waiting time Cooks in:Ready in: 30′

300 g Easter cookies

For the lemon curd
500 ml double cream
1 can condensed milk
150 ml fresh lemon juice
3 lemons, zested

For garnishing
400 g strawberries
4 tbsp sugar
2 tbsp limoncello liqueur
mint leaves


Step 1
Whizz double cream with condensed milk until it forms soft peaks. Add lemon juice and zest gradually and whizz until it forms firm peaks. Cool in the fridge for at least 3 hours of hours.

Step 2
Make a layer with some broken cookies in the bottom of 4-6 glasses. Cover with some lemon cream. repeat the procedure once more. Garnish with sliced strawberries, drizzle with a little limoncello, sprinkle with some sugar and decorate with mint leaves. Chill for a few minutes or serve immediately.

Photo: Anastasia Adamaki – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Trifle με κουλουράκια πασχαλινά, μους λεμονιού και φράουλες

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