Lemon and Lime pots
1 packet of trifle sponges
2 lemons, juice and zest
1 lime, juice and zest
2 ozs icing sugar
5 fl ozs of double cream, whipped
Split the trifle sponges, spread halves with lemon curd and place in large basin.
Remove zest from lemons and lime and put into a basin, cover with cling film.
Squeeze the juice from 1½ lemons and the lime. Pour over sponges, then mash up with a fork. Divide into 4-6 ramkins and smooth the top.
Squeeze the 1/2 lemon and mix the juice with the icing sugar to make a runny icing - pour some over each ramkin. Cover with film and put in the fridge.
When ready to serve, top with the whipped cream and sprinkle with the lemon and lime zest.
(The longer the sponges are left to soak before serving the better the flavour). Bring back to room temperature before serving.