• Prep Time: 1.5 hours
  • Cook Time: 30 minutes

Number of servings

Ladyfinger Sponge ingredients

  • 6 egg yolks
  • .5 cup granulated sugar
  • 1 Sunkist® lemon, zest
  • 1 tablespoon water
  • .75 cup cake flour, sifted
  • 6 egg whites
  • .5 cup granulated sugar

Lemon Mascarpone Mousse ingredients

  • 2 whole eggs
  • 1 egg yolk
  • .5 granulated sugar
  • 2 Sunkist® lemons, zest
  • 1.3333 Sunkist® lemons, juiced
  • 2 gelatin sheets, bloomed in ice water
  • 1 8 oz. container Mascarpone cheese
  • 1.5 cup heavy cream

Lemon Syrup ingredients

  • .5 cup sugar
  • .5 cup Sunkist® lemon juice
  • .5 water

Ladyfinger Sponge


  1. Preheat oven to 375 degrees Fahrenheit. Prepare two 8-inch cake pans with parchment paper lined on the bottom.
  2. Using an electric mixer with the whisk attachment, add together egg yolks, ½ cup sugar, lemon zest, and water. Whisk on medium speed to combine ingredients for about one minute. Switch to high speed and whisk until light and fluffy or tripled in volume. Set aside.
  3. In another dry clean bowl using an electric mixer, place egg whites. Whisk on low-medium speed until slightly frothy.
  4. Rain ½ cup of sugar into the egg whites slowly. Switch to medium-high speed and whip until you get medium peaks and remove from mixer.
  5. At this point you want to work very quickly. Fold one third of whipped egg whites and half of the sifted cake flour into the egg yolk mixture.
  6. Continue to fold another third of the whites into the egg yolk mixture. Add the remaining sifted flour and fold.
  7. Divide the batter into the 2 cake pans. Bake for 10-12 minutes or until the tops are evenly browned and a toothpick inserted in the center comes out clean.
  8. Set aside to cool to room temperature.

Lemon Mascarpone Mousse


  1. In a medium sized stainless-steel bowl, place eggs, yolk, sugar, zest, and lemon juice.
  2. Create a double boiler by placing a saucepan filled with water halfway on medium heat.
  3. Place bowl with lemon mixture over saucepan. Whisk constantly to combine and cook mixture until thick. Mixture will be a custard consistency when done. Remove from heat.
  4. Add bloomed gelatin. Stir to melt and combine.
  5. Cool lemon mixture to room temperature using the ice bath method. Using an electric mixer, combine mascarpone and cream. Whisk to soft peak.
  6. Fold whipped cream into lemon mixture in three additions. Set aside mousse for assembly of the trifle.

Lemon Syrup


  1. In a small pot, combine sugar, juice, and water. Bring to a boil to dissolve sugar. Remove from heat. Allow to cool to room temperature.

Trifle Assembly


  1. To assemble trifle, have all components complete prior to assembling.
  2. Remove ladyfinger sponge from pans. Place one ladyfinger sponge into a 3 liter sized trifle bowl.
  3. Brush lemon syrup onto sponge. Next, spread half the jar of strawberry preserves onto the sponge.
  4. Place about one third of the lemon mousse in the trifle bowl. Spread evenly.
  5. Cut fresh strawberries in half and place decoratively against the side of the trifle bowl. Place more strawberries in an even layer on top of the mousse.
  6. Spread another third of the lemon mousse over the strawberries evenly.
  7. Place the other ladyfinger sponge onto the mousse layer. Repeat with lemon syrup, then the rest of preserves.
  8. Spread remaining mousse over the preserves. Cover the top of the mousse with halved strawberries.
  9. Use sliced lemons to garish the top of the trifle. Refrigerate trifle for at least an hour prior to serving.
  10. Tips:
    Use ready prepared ladyfinger cookies in lieu of making lady finger sponge.
    Keep strawberries halved or whole in the trifle. This will help to keep the longevity of the fruit.

    Shelf life is 3 days refrigerated.