individual lemon & blueberry trifles

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.