Fresh lemon and blueberry flavours combine beautifully in these stunning individual trifles.
Ingredients
For the individual lemon & blueberry trifles
- 300g plain sponge cake
- 250g lemon curd
- 250g fresh blueberries
- ⅓ cup limoncello
- 600ml cream
- 125g caster sugar
- 100ml lemon juice
- 250g mascarpone
- Roughly chopped roasted pistachios, to serve
Method
For the individual lemon & blueberry trifles
- Cut the sponge into 1½cm slices.
- Set aside 3 tablespoons of lemon curd for the garnish, then spread the remaining lemon curd over the sponge slices.
- Layer the sponge into 4–6 glasses, alternating with the blueberries and sprinkling with the limoncello as you go. Break the sponge into smaller pieces if necessary to fit your glasses.
- Warm 500ml of the cream in a saucepan over a medium heat. Add the sugar and bring to just below boiling point. Reduce the heat and simmer for 5 minutes. Stir in the lemon juice.
- Divide the cream mixture between the trifles. Cool, then refrigerate for 2–3 hours.
- When nearly ready to serve, whisk the mascarpone with the remaining 100ml of cream until thick. Swirl in the reserved 3 tablespoons of lemon curd.
- Divide the mascarpone cream between the trifles and sprinkle with the pistachios to serve.