Gin And Tonic Lemon Meringue Trifle

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Step 1

Preheat oven to 160°C (fan-forced). Place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined. Pour into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 35–40 minutes or until cooked through when tested with a skewer. Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. Cut the cake in 5cm x 7cm rectangle pieces and set aside. To make the gin and tonic syrup, place the sugar, tonic water and lemon juice in a small saucepan over medium heat, stirring, until sugar is dissolved. Simmer for 2 minutes or until thickened slightly. Remove from the heat. Stir in the gin and set aside to cool. To make the whipped cream, place the creams and icing sugar in a bowl of an electric mixer and whisk until soft peaks form. Set aside. To make the Italian meringue, place the water, cream of tartar and 1 cup (220g) of the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce heat to medium and cook for 4 minutes. Place the egg white in the clean bowl of an electric mixer and whisk on high speed until stiff peaks form. With the motor running, gradually add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin stream and whisk for a further 4 minutes or until the meringue is thick, glossy and cooled. To assemble, place the rectangle lemon yoghurt cake pieces in the base of a 4-litre-capactiy glass dish and drizzle with gin and tonic syrup. Spoon over the whipped cream layer and top with lemon curd. Finish with dollops of meringue and using a small kitchen blowtorch to lightly toast the meringue until golden brown.