individual lemon & blueberry trifles




Prep Time


Cook Time

Fresh lemon and blueberry flavours combine beautifully in these stunning individual trifles.



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


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.