Lemon Meringue Trifle

Instructions

1. Prepare the Lemon Posset: Heat Heavy cream and Granulated sugar in a saucepan until sugar dissolves. Bring to a simmer, then remove from heat and stir in Lemon juice and Lemon zest. Pour into individual serving glasses and chill for at least 4 hours.
2. Bake the Almond Sponge: Whisk Eggs and Granulated sugar until pale and fluffy. Gently fold in Almond flour and All-purpose flour. Bake in a lined baking sheet at 350°F (175°C) for 12-15 minutes. Let cool and crumble.
3. Make the Italian Meringue: Combine Granulated sugar and Water in a saucepan and heat to 240°F (115°C). While the sugar syrup heats, beat Egg whites with Cream of tartar until soft peaks form. Slowly pour the hot sugar syrup into the egg whites, beating continuously until stiff, glossy peaks form and the bowl is cool to the touch.
4. Assemble the Trifle: Spoon crumbled Almond Sponge over the chilled Lemon Posset. Top with Italian Meringue and torch until lightly browned. Garnish with Candied lemon peel.