Go Back

7 Layer Citrus Trifle

An over the top citrus delight that will impressive any dessert lover!
Prep Time1 hr
Cook Time2 hrs
Total Time1 d
Servings: 16
Author: Lisa@mummymade.it


LAYER 1 Lemon Mousse

  • 3/4 cup Lemon Curd from recipe below
  • 1 cup Coconut Cream tin opened and placed in fridge overnight
  • 1 Tablespoon Gelatin
  • Maple Syrup to taste

LAYER 2 Lemon Cake

  • 3 Eggs separated
  • 1/4 cup Maple syrup
  • 2 teaspoons Vanilla Extract
  • 1/4 plus 1 1/2 Tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Lemon Zest
  • 1/4 cup Milk Coconut, Almond etc

LAYER 3 Lemon Curd

  • Part of this curd can be used in the Lemon Mousse recipe. When cooled the remainder can be spread over the cake.
  • 3 Eggs
  • 2 Egg Yolks
  • 1/2 cup Maple Syrup
  • Zest of 1 to 2 lemons start with 1, increase depending on taste
  • 2/3 cup Lemon Juice strained
  • 1/2 cup Coconut Oil softened slightly
  • LAYER 4 Orange Jelly
  • 120 ml Boiling Water
  • 10 gram Gelatine
  • 350 ml Orange Juice strained

LAYER 5Almond Orange Biscotti with Choc Chips

  • Adapted from Tasty Yummies
  • 1 1/2 cups Almond Meal
  • 1 tablespoon Arrowroot Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/4 cup Maple Syrup or Honey
  • 1/4 cup sliced Almonds or other nut
  • 3 tablespoons Orange Juice
  • 2 tablespoons Orange Zest
  • 1/4 cup Chocolate Chips

LAYER 6 Lemon Cream

  • Lemon Cream
  • 1 can Coconut Cream 400ml can, opened and refrigerated overnight
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Maple Syrup
  • 2 teaspoons Lemon Juice
  • Zest of 1 Lemon

LAYER 7 Mini Meringues

  • 2 Egg Whites
  • 1/2 cup Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • Pinch of Salt
  • Pinch of Cream of Tartar
  • Optional Lemon or Orange zest


LAYER 1 Lemon Mousse

  • In a small saucepan whisk together the coconut cream and gelatine. Let sit for 10 minutes.
  • Place the saucepan over a medium heat and whisk until the gelatine dissolves.
  • Pour into a bowl and allow to set for 4 hours.
  • In a food processer, place curd and set gelatine cream and blend on high until creamy. This may take up to 5 minutes. Add the maple syrup to taste if required.
  • Once smooth place on the bottom of the trifle dish. Store in the fridge.
  • If storing in the fridge, the mousse may need to be blended again before using to ensure it is smooth.

LAYER 2 Lemon Cake

  • Preheat the oven to 175C/350F.
  • Grease and line a 20cm/8 inch round cake tin.
  • Place the egg whites in a clean mixing bowl and whisk on medium/high until soft peaks form.
  • Slowly add the maple syrup; 1 spoonful at a time.
  • The mixture will triple in size and form peaks.
  • Add the vanilla and whisk on medium/high until combined.
  • Turn whisk to medium and add egg yolks, 1 at a time. Add the next yolk only once the previous one has been combined.
  • In a separate bowl, sift the coconut flour and baking powder together.
  • Gently fold the sifted dry mix into the egg mixture.
  • Add the juice/rind and milk and gently fold.
  • Turn the mixer to medium and whisk again for 1 minute.
  • Pour into prepared tin.
  • Bake for 20 min, or until skewer comes out clean.
  • Cool on a rack. If the cake is too big to fit easily into the trifle dish cut in half and trim until it fits. Place on top of the mousse layer.

LAYER 3 Lemon Curd

  • Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
  • Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water. Add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined. Stir regularly.
  • This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon. Cool.
  • Once cooled spread remaining curd (use 3/4 for the Lemon Mousse) over the lemon cake.

LAYER 4 Orange Jelly

  • Dissolve gelatine in boiling water.
  • Add orange juice and stir until combined.
  • Pour into a lined baking tray and set in fridge for at least 4 hours.
  • Set in a flat dish so it can be cut into small pieces, or into a spring form cake tin the same size as trifle dish.
  • Once set cut into small pieces and place on top of curd.

LAYER 5 Almond Orange Biscotti with Choc Chips

  • Preheat oven to 175C/350ºF. Line a baking tray with baking paper.
  • Combine the dry ingredients (expect the nuts and choc chips) in a blender. Process until all of the ingredients are well combined.
  • Add the maple syrup, orange juice and orange zest until the dough forms a ball.
  • Fold in chopped almonds and chocolate chunks by hand.
  • Use your hands to form the dough into a log approx 30cm/10 inches long and 5 cms/2 inches wide on the lined baking tray.
  • Bake for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour.
  • Turn the oven to 125C/250º F.
  • Once fully cooled cut the log into 1.25cm/ .5 inch slices on the diagonal with a sharp knife.
  • Spread slices out on a baking sheet cut side down and bake for 10 minutes then turn over and bake another 10 minutes on the other side.
  • Turn the oven off and let them sit inside the oven on the baking sheet until cool.
  • Once cooled, cut the biscuits into small pieces to resemble a chunky crumble. Scatter evenly over the jelly.

LAYER 6 Lemon Cream

  • Remove the thickened cream from the can, discard the watery component.
  • Place the cream into a mixing bowl and whisk on high until thickened.
  • Add vanilla, maple syrup, lemon juice and zest and whisk until combined and thick.
  • Store in fridge and let thicken.
  • Dollop evenly over biscuit layer.

LAYER 7 Mini Meringues

  • Preheat oven to 95C/200 F.
  • Combine the egg whites and maple syrup in the bowl of a stand mixer Add vanilla extract.
  • Set the bowl over a pot of simmering water, and stir until combined and mixture is warm, about 3 minutes.
  • Add the salt and cream of tartar.
  • Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest if using
  • Fill bag fitted with piping nozzle with meringue, and pipe circular shapes (they don't need to be perfect rounds) on lined baking trays. Alternatively dollop spoonful's on baking tray.
  • Bake meringues until crisp on the outside but still soft inside, between 1 hour- 1 hour 15 minutes.
  • Let cool completely on wire rack.


  • The trifle can be constructed the day before, but place the meringues on top just before serving. The Trifle needs to be stored in the fridge. The meringues may go soft if left for too long.


Adapted from Raspberri Cupcakes