Lemon curd, blueberry and meringue trifle
This beautiful layered trifle is perfect for a special occasion.
- 50 mins cooking
- Serves 6
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Ingredients
Lemon curd, blueberry and meringue trifle
- 2 cup (500ml) grape juice
- 85 gram (3 ounce) packet blueberry jelly (jello) crystals
- 200 gram (6½ ounce) store-bought sponge cake, cut into 2.5cm (1 inch) pieces
- 1/4 cup (60ml) sweet sherry
- 2 teaspoon finely grated lemon rind
- 3/4 cup (180ml) lemon juice
- 1 cup (220g) caster (superfine) sugar
- 4 eggs
- 80 gram (2½ ounces) butter, chopped coarsely
- 1 teaspoon gelatine
- 1 tablespoon water
- 1 1/4 cup (310ml) thickened (heavy) cream (see note)
- 50 gram (1½ ounces) meringue, chopped coarsely
- 2 cup (300g) fresh blueberries
Method
Lemon curd, blueberry and meringue trifle
- 1Bring grape juice to the boil in small saucepan; stir in jelly crystals until dissolved. Pour mixture into shallow container. Refrigerate about 20 minutes or until jelly is almost set.
- 2Place cake in 3-litre (12-cup) bowl; sprinkle with sherry.
- 3Combine rind, juice, sugar, eggs and butter in medium heatproof bowl. Place over medium saucepan of simmering water; cook, stirring, about 15 minutes or until curd coats the back of a spoon.
- 4Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into warm lemon curd. Cool to room temperature.
- 5Pour jelly over cake; refrigerate 15 minutes. Top with lemon curd. Cover; refrigerate 3 hours or overnight.
- 6Just before serving, beat cream in small bowl with electric mixer until soft peaks form; spread over curd. Sprinkle with meringue and berries.
Notes
It is fine to use just one 300ml carton of cream for this recipe.
