In a shallow dish, lay the biscuits out flat and pour over the amaretto.

Allow to sit for a couple of minutes, then crush with a fork until rough crumb mixture

Take half of the biscuit mixture and lay flat in the bottom of your trifle bowl (I know my bowl is much too big!)

Mix together the Lemon Curd and the Whipped cream until well combined.

Spread half of the Lemon cream mixture over the biscuits.

Crumble over the Meringue so it forms a thin layer over the lemon cream.

Crumble over the remaining biscuit mixture.

Spread over the remaining Lemon Cream.

Toast the almonds in a small frying pan and use to decorate the trifle - adds a really lovely crunch and smoky taste.

Decorate with Caramelised Lemon Rind if you have any.

Leave in the fridge for at least one hour.