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Lemon and Blueberry Trifle

Ingredients: (makes 6)


  • Set aside 3 tablespoons lemon curd
  • Cut cake into 1 1/2cm thick slices and spread slices with remaining curd
  • Layer cake in a 1.5-litre capacity glass bowl with berries, sprinkling with limoncello as you go
  • Put 500ml cream in a pan over medium heat 
  • Add sugar and bring to just below boiling point 
  • Reduce heat to low and simmer for 5 minutes. Stir in juice, then pour over cake
  • Cool, then chill for 2-3 hours
  • Whisk the mascarpone and remaining cream until thick, then swirl through 2 tablespoons of the reserved lemon curd 
  • Pile on top of the cake mixutre
  • Drizzle with the remaining lemon curd