Name: Blueberry And Lemon Curd Trifle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Classic
Ingredients: lemons juice only; lemon zested; 200 g castor sugar; 3 eggs; 1/2 cup butter cubed; 250 g sponge finger biscuits; 1/2 cup sherry sweet; 2 cup cream; 375 g blueberries; 100 g brittle peanut, chopped

Recipe Disclaimer

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Ingredients (10)

FOR THE LEMON CURD:

	lemons — juice only
	lemon — zested
200 g	castor sugar
3	eggs
1/2 cup	butter — cubed

FOR THE TRIFLE:

250 g	sponge finger biscuits
1/2 cup	sherry — sweet
2 cup	cream
375 g	blueberries
100 g	brittle — peanut, chopped

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Method:

Place the lemon juice and zest in a small glass heatproof bowl, add the sugar and eggs; whisk to combine. Place the bowl over a pot of simmering water. Add the butter; whisk to combine. Cook for 20 minutes, stirring occasionally, until mixture thickens. Remove from heat and allow to cool completely.

Drizzle biscuits with the sherry. Place the cream in a bowl and whisk until firm. Gently stir the lemon curd through the cream to combine.

To assemble:
Place a layer of biscuits on the base of a glass dish, scatter over a layer of blueberries and some peanut brittle, gently spoon a thick layer of the cream mixture over blueberries; repeat. Finally, sprinkle with remaining peanut brittle. Refrigerate for 1 hour and serve cold.

Words and image:Fairlady magazine

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