Recipe

Lemon curd, blueberry and meringue trifle

This beautiful layered trifle is perfect for a special occasion.

Apr 30, 2011 2:00pm
  • 50 mins cooking
  • Serves 6
    • Print
    Print

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
  • 1
    Bring 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.
  • 2
    Place cake in 3-litre (12-cup) bowl; sprinkle with sherry.
  • 3
    Combine 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.
  • 4
    Sprinkle 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.
  • 5
    Pour jelly over cake; refrigerate 15 minutes. Top with lemon curd. Cover; refrigerate 3 hours or overnight.
  • 6
    Just 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.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food