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A magnificent dessert!
Ingredients
1 pkg. trifle sponges (8) or 10 round sponge cakes that you buy here to fill with fruit
4 eggs, separated
2 large lemons, grated rind, and juice
4 oz. butter (unsalted)
1/2 pt. whipping cream
6 oz. caster sugar
2 pt. pudding basin
Method
Cream butter and sugar until white and fluffy.
Whisk egg yolks and beat into butter a teaspoon at a time.
Add rind and juice of lemons. Beat in a little at a time.
Whisk egg whites to soft peaks. Fold into mix.
Line bowl with sponge pieces (not small pieces). Add layer of mixture, then sponges and so on, ending with sponge at top.
Cover with foil. Press down with weight and store overnight in fridge.
Turn out and cover with whipped cream.
Courtesy of member Judith Oliver, House of Lancaster Cookery Book, 1986