Lemon & lime trifle

Total time: 45m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 624 Kcal, 5g Protein, 54g Carbohydrates, 43g Fat


  • Crumble
  • 40 g white flour
  • 1 tbsp sugar
  • a little ground cardamom
  • 1 pinch salt
  • 1 cm ginger, grated
  • 1 organic lemon, use only a little grated zest
  • 20 g butter, chilled
  • 2 tbsp sugar
  • 2 tbsp water
  • 2 slices ginger
  • 1 sprig lemon balm
  • 0.5 mangoes, diced
  • 2 tsp lemon juice
  • 100 g crème fraîche
  • 2 tbsp lemon marmalade
  • 1 dl full cream, whipped until stiff
  • some lemon balm leaves
  • Utensils
  • For 2 glasses, approx. 200 ml each

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  • Crumble

    In a bowl, mix the flour and all the ingredients up to and including the lemon, add the butter and rub by hand to form a crumbly mixture. Transfer the crumble to a baking tray lined with baking paper. Bake for approx. 10 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.
  • Bring the sugar, water, ginger and lemon balm to the boil in a pan, steep for approx. 10 mins., pour through a sieve. Add the mango and lemon juice, leave to steep for approx. 10 mins. Stir the crème fraîche with the lemon marmalade. Fold in the cream
  • Serve:

    Spoon half the crème into the glasses, top with the diced mango, then the rest of the crème and, finally, the crumble. Garnish with the lemon balm leaves.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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