Lemon and Blueberry Trifle for Ultra Lazy Dessert-Lovers

Name: Lemon and Blueberry Trifle for Ultra Lazy Dessert-Lovers
Prep time: 10 min
Total time: 1 h 10 min
Yield: Serves 8–10
Ingredients: 2 tablespoons mascarpone cheese; Zest and juice of 4 lemons; 200 g (7 oz) caster (superfine) sugar; 1 lemon, to decorate; 500 g (1 lb 2 oz) fresh blueberries; 1 small jar blueberry jam; 100 g (3½ oz) unsalted butter; 3 whole eggs and 1 yolk; 1 store-bought pure butter pound cake; 100 ml (3½ fl oz) crème de cassis (blackcurrant liqueur); 350 ml (12 fl oz) thin (pouring/whipping) cream, well chilled

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
1 hr 10

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

This trifle recipe is extremely simple, because all you need to do is layer the ingredients in a large and pretty clear dessert dish.

Ingredients

1 store-bought pure butter pound cake
100 ml (3½ fl oz) crème de cassis (blackcurrant liqueur

Dessert
Vegetarian
Gluten-free

Method

CUT THE POUND CAKE INTO SLICES AND MOISTEN WITH THE CRÉME DE CASSIS. Whip the cream and mascarpone together in a bowl with an electric beater until light.

MAKE THE LEMON CURD. Place the lemon zest and juice, sugar and diced butter in a bowl. Place this bowl over a saucepan of gently simmering water. Heat this mixture until the butter has melted, stirring from time to time