Lemon Curd Trifle
Photography by Josh Griggs.
Ridiculously simple — on the day of shooting this dessert became my new favourite trifle! This trifle easily doubles to feed 8-10.
Serves: 4 (or 2 plus leftovers for Boxing Day breakfast 😉)
INGREDIENTS
250 grams mascarpone
320 grams lemon curd
1 thick storebought trifle sponge split through the middle or 2 thin sponges
2 x 410-gram cans peach or apricot halves, drained and halved, reserve ¼ cup liquid
â…“ cup limoncello
300ml softly whipped cream
TO SERVE
â…“ cup blueberries
2 tablespoons Aromatic Spice-infused Honey, see recipe below
EQUIPMENT
1 litre-capacity serving bowl.
METHOD
Beat the mascarpone and lemon curd together. Set aside.
Trim and put one layer of sponge in the serving bowl. Whisk the reserved peach juice and limoncello together and brush generously over the first layer of sponge. Top with half each of the mascarpone mixture, then peaches, then whipped cream. Repeat the layering and chill for up to 3 hours.
TO SERVE: Top with blueberries and drizzle with spiced honey to serve.
AROMATIC SPICE-INFUSED HONEY RECIPE
This is such a versatile recipe – we've used it several times in this issue. It keeps for several weeks in an airtight jar in the fridge and improves with age.
INGREDIENTS
1¼ cups runny honey
2 tablespoons of your favourite liqueur or water (we used whisky)
2 long strips each orange and lemon zest
1 star anise
1 cinnamon stick
½ teaspoon vanilla bean paste
Place all the ingredients in a small saucepan and heat gently to just below boiling point. Remove from the heat and pour into a sterilised glass jar. Cool then seal.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!