Lemon Trifle

Lemon Trifle

This recipe for Lemon Trifle is the main reason why I needed  to make my own Limoncello (see early post for Limoncello recipe).

250 gm lemon curd (set aside 3 tablespoons for the topping)

300 gm madeira cake (you could use sponge cake if you prefer. A bought round sponge fits nicely into a round trifle dish, but madeira tastes really good).

1 punnet blueberries

1/3 C Limoncello

600 ml thickened cream

125 gm caster sugar

100 ml lemon juice

250 gm marscapone

Set aside three tablespoons of lemon curd. Cut cake into thin slices and spread with the remaining curd. Sprinkle on berries and limoncello and continue layering until you run out of cake.

Set aside 100ml of cream and put the remainder in a heavy saucepan with the sugar. Bring to just below the boil, then reduce the heat to a simmer, stirring constantly. Stir in the lemon juice and pour over the cake. Cool and chill for 2 to 3 hours.

Whisk the marscapone and remaining 100ml of cream, then swirl the three remaing tablespoons of lemon curd through the marscapone and cream before piling the mixture on top of the cake. 

Keep refrigerated.