Lemon Curd Trifle

Beat the mascarpone and lemon curd together. Set aside.

Trim and put one layer of sponge in the serving bowl. Whisk the reserved peach juice and limoncello together and brush generously over the first layer of sponge. Top with half each of the mascarpone mixture, then peaches, then whipped cream. Repeat the layering and chill for up to 3 hours.

TO SERVE: Top with blueberries and drizzle with spiced honey to serve.

AROMATIC SPICE-INFUSED HONEY RECIPE

This is such a versatile recipe – we've used it several times in this issue. It keeps for several weeks in an airtight jar in the fridge and improves with age.

INGREDIENTS
1¼ cups runny honey
2 tablespoons of your favourite liqueur or water (we used whisky)
2 long strips each orange and lemon zest
1 star anise
1 cinnamon stick
½ teaspoon vanilla bean paste

Place all the ingredients in a small saucepan and heat gently to just below boiling point. Remove from the heat and pour into a sterilised glass jar. Cool then seal.