Lemon Curd Trifle
Photography Josh Griggs.
Ridiculously simple — on the day of shooting this dessert became my new favourite trifle! This trifle easily doubles to feed 8-10.
Serves: 4 (or 2 plus leftovers for Boxing Day breakfast 😉)
INGREDIENTS
250 grams mascarpone
320 grams lemon curd
1 thick storebought trifle sponge split through the middle or 2 thin sponges
2 x 410-gram cans peach or apricot halves, drained and halved, reserve ¼ cup liquid
⅓ cup limoncello
300ml softly whipped cream
TO SERVE
⅓ cup blueberries
2 tablespoons Aromatic Spice-infused Honey, see recipe below
EQUIPMENT
1 litre-capacity serving bowl.
METHOD
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.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.