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
⅓ cup limoncello
300ml softly whipped cream
TO SERVE
⅓ 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.
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.