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8–10
Easy
1 hr 10
Published 2016
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