This trifle recipe is extremely simple, because all you need to do is layer the ingredients in a large and pretty clear dessert dish.
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 and making sure the bottom of the bowl doesn’t touch the water.
LIGHTLY BEAT THE EGGS AND THE EGG YOLK TOGETHER AND POUR THEM OVER THE BUTTER AND SUGAR MIXTURE. Cook, stirring gently and regularly, until the curd thickens and coats the back of a wooden spoon.
COOL THE CURD, STIRRING FROM TIME TO TIME. Cover with plastic wrap to stop a skin forming on the surface.
ASSEMBLE THE TRIFLES BY ALTERNATING SLICES OF LIQUEUR-MOISTENED POUND CAKE, LEMON CURD, BLUEBERRY JAM AND FRESH BLUEBERRIES. Top it all off with whipped cream.
LET THE TRIFLES REST IN THE FRIDGE FOR AT LEAST 1 HOUR. Decorate them with threads of lemon peel before serving.
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