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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.