Lemon Surprise

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Soft and fluffy lemon mousse layered with trifle sponges which are softened and infused with lemon and topped with a thick layer of softly whipped double cream. This delectable dessert, from my paternal grandmother, is older than me and one which has graced the table at virtually every family event, celebration and special dinner. It was included in a charity cookery book, put together by the local golf club, and is now a huge favourite in many homes!

It is very easy and quick to make, but it is best made 24 hours before you plan to eat it, to give the mousse time to infuse and soften the sponge fingers. My grandmother, who died aged 101, was still making this! She is seen here, nearly 100 years old, with 4 of her 7 great grandchildren – my 2 and my brother’s younger 2, Owen and Eleanor. Charlotte and Eleanor in the centre, are cousins, not twins!

My grandmother, or Nana, was a fabulous cook and it was something we really bonded over. My Aunt Nerys gave me her hand written cookery book, which I treasure, with recipes and newspaper cuttings going back decades. Nana would be really happy to know that we are all still enjoying her Lemon Surprise and love the fact she is in the blog with the great grand children she loved.

How to make Lemon Surprise

This dessert is best made 24 hours before you plan to eat it.

Collect all your ingredients together:

• large eggs
• tin of condensed milk
• lemons
• trifle sponges
• double/whipping/heavy cream

How to make Lemon Surprise:

1. Separate the egg yolks from the egg whites. Mix the egg yolks with the condensed milk and the zest of 1 lemon.
2. Juice all 3 lemons and add to the condensed milk.
3. Mix thoroughly with an electric or hand whisk.
4. Meanwhile, whisk the egg whites in a large clean bowl, with clean whisks, until they reach medium peaks.
5. Add around ⅓ of the egg white to the lemon mix and fold in.
6. Fold in the remaining egg whites.
7. Carefully slice the trifle sponges in half horizontally; they will probably break up a bit – this is not a problem! Place ⅓ of the lemon mixture in serving bowl.
8. Top with a single layer of halved trifle sponges.
9. Add another ⅓ of the lemon mixture.
10. Add a further layer of halved sponges.
11. Top with the remaining lemon mixture. Refrigerate for a few hours before adding the cream.
12. Whip the cream in a mixing bowl with an electric whisk until it reaches soft peaks.
13. Cover the dessert with the cream and make some swirls with a knife or the back of a spoon.
14. Decorate. I like using raspberries and fresh mint leaves. My grandmother preferred bright red glacé cherries and some very green angelica.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.