Cheat's lemon dainties difficulty** #9

Cuts into 9

Preparing time: 25

Cooking time: --

Ingredients:

• 8 trifle sponges
• 100 g butter 
• 100 g caster sugar
• grated ring of 2 lemons
• 2 eggs, separated 
• 150 ml double cream 
• juice of 1 lemon 

To serve

• 125 g fresh raspberries 
• 100 g fresh blueberries
• mint leaves 
• 4 tablespoon icing sugar

1. Arrange half of the trifle sponges in a single layer in the base of 20 cm (8 inch) square shallow cake tin lined with clingfilm
2. Beat together the butter, sugar, and lemon rind until pale and creamy
3. Gradually beat in the egg yolks
4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk   until stiff, then whip the cream in a separate bowl
5. Fold the whipped cream and the egg whites into the creamed mixture
6. Gradually fold in the juice of 1/2 lemon
7. Drizzle a little of the remaining lemon juice over the trifle sponges 
8. Spoon the cream mixture on the top and gently spread the surface level
9. Cover with a second later of sponge slices, press them gently into the cream mixture and drizzle with the remaining lemon juice
10. Cover with an extra piece of clingfilm and chill for 4 hours or overnight 
11. Remove the top layer of clingfilm, invert the cake on to a board and peel off the remaining clingfilm
12. Cut into squares, decorate with berries and mint leaves and serve dusted with the sifted icing sugar.