gin and tonic lemon meringue trifle

  • 1 packet donna hay tangy lemon yoghurt cake mix+
  • ⅔ cup (160ml) light-flavoured extra virgin olive oil
  • 1 cup (280g) plain thick yoghurt
  • 2 eggs
  • 600ml double cream
  • 600ml pure cream
  • 2 tablespoons pure icing sugar
  • 1½ cups (525g) store-bought lemon curd

gin and tonic syrup

  • ¼ cup (55g) caster (superfine) sugar
  • ½ cup (125ml) tonic water
  • 1 tablespoon lemon juice 
  • ¼ cup (60ml) gin

Italian meringue


  • ⅓ cup (80ml) water
  • ½ teaspoon cream of tartar
  • 2 cups (440g) caster (superfine) sugar
  • 150ml egg white (about 4 eggs), at room temperature
  1. Preheat oven to 160°C (fan-forced). 
  2. Place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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. 
  7. 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. Serve immediately. Serves 6–8

+ Donna Hay’s tangy lemon yoghurt cake  baking mix is available at Woolworths supermarkets and donnahay.com

Photography: Chris Court

​click here to buy at donnahay.com

click here to buy at woolworths
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donna hay team

Hi Liezl, if you cannot find Donna’s lemon yoghurt cake baking mix, you can make her Lemon and Yoghurt cake recipe on the website and follow the cooking instructions above. Alternatively, you can use a vanilla sponge, for a less lemony recipe. Hope that helps!

donna hay team

Hi Liezl, if you cannot find Donna’s lemon yoghurt cake baking mix, you can make her Lemon and Yoghurt cake recipe on the website and follow the cooking instructions above. Alternatively, you can use a vanilla sponge, for a less lemony recipe. Hope that helps!

Maria A

Very impressive looking cake but very sweet so if I make again I will use less sugar in meringue. Also so much better next day as the lemon curd sets so I recommend making day prior even meringue & toasting meringue.

Joanne Rennie

This is simply sensational. Very easy to make and delicious. Highly recommend this as a beautiful and divine dessert !!

Liezl Jamneck

Can I use any other sponge cake for this recipe

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