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Lemon Cream Wreath

A delightful dessert featuring layers of luscious cream and zesty lemon curd, arranged in a beautiful wreath shape, perfect for sharing during special moments.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Tea Time
Cuisine: American, British
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake and Cream Ingredients
  • 2 pkts 450g pkts madeira cake
  • 250 ml thickened cream
  • 80 ml double cream
  • 350 g jar lemon curd
Toppings
  • 2 pkts 100g pkts lemon meringue kisses
  • 4 passionfruit, halved
  • Icing sugar mixture, to dust

Method
 

Preparation
  1. Slice the madeira cake into 1cm thick discs.
  2. Using a 3.5cm round cutter, create two disks from each slice of cake.
  3. In a bowl, whip the thickened cream and double cream using electric beaters until firm peaks form.
Assembly
  1. Fold the lemon curd into the whipped cream in batches, creating a ripple effect.
  2. Fill a large piping bag fitted with a 1cm round nozzle with the lemon cream mixture.
  3. Arrange the madeira discs in a wreath shape on a serving platter.
  4. Pipe a dollop of lemon cream on each disc and fill in the gaps until covered.
  5. Top with meringue kisses and drizzle with passionfruit pulp.
  6. Dust the wreath with icing sugar.

Notes

For extra tang, add a splash of lemon juice to the whipped cream. Serve with Earl Grey tea or iced tea. Store leftovers in the refrigerator for up to two days.