Blueberry And Lemon Curd Trifle

Fairlady
6 servings Prep: 15 mins, Cooking: 20 mins

By Food24 May 04 2015
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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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