Lemon Curd, Blueberry and Meringue Trifle2014-09-11
- Servings : 8
- Prep Time : 35m
- Ready In : 3:35 h
A favourite dessert for the sweet tooth.
No Ingredients Found !
Bring grape juice to the boil in small saucepan; stir in jelly crystals until dissolved. Pour jelly mixture into shallow container. Refrigerate about 20 minutes or until jelly is almost set.
Place cake in 3 litre bowl; sprinkle with sherry.
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.
Sprinkle gelatin over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatin dissolves. Stir gelatin mixture into warm lemon curd. Cool to room temperature.
Pour jelly over cake; refrigerate 15 minutes. Top with lemon curd. Cover; refrigerate 3 hours or overnight.
Just before serving, beat cream in small bowl with electric mixer until soft peaks form; spread over curd. Sprinkle with meringue and berries.