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    Thursday, March 10, 2016

    Lemon and blueberry trifle desserts recipes

    Lemon and blueberry trifle desserts recipes

        250g good-quality lemon curd
        300g plain sponge cake (such as madeira)
        1 punnet blueberries
        1/3 cup (80ml) limoncello
        600ml thickened cream
        125g caster sugar
        100ml lemon juice
        250g mascarpone
        Slivered pistachios, to serve

    Lemon and blueberry trifle desserts recipes

        Step 1

        Set aside 3 tablespoons lemon curd. Cut cake into 1 1/2 cm-thick slices and spread slices with remaining curd. Layer cake in a 1.5-litre (6-cup) capacity glass bowl with berries, sprinkling with limoncello as you go.
        Step 2

        Put 500ml cream in a pan over medium heat. Add sugar and bring to just below boiling point. Reduce heat to low. Simmer for 5 minutes. Stir in juice, then pour over cake. Cool, then chill for 2-3 hours.
        Step 3

        Whisk the mascarpone and remaining cream until thick, then swirl through 2 tablespoons of the reserved lemon curd. Pile on top of the cake mixutre. Drizzle with the remaining lemon curd and garnish with pistachios.

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    Item Reviewed: Lemon and blueberry trifle desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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