Lemon Curd Trifle

, from Issue #118. October, 2024
Photography by Josh Griggs.
    Lemon Curd Trifle

    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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