ngredients:
- 1 pound (450g) fresh blueberries
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 12 ounces (340g) lemon curd
- 1 package of ladyfingers (about 24 pieces)
- Fresh mint leaves, for garnish
Instructions:
- In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold in lemon zest and half of the lemon juice to flavor the whipped cream.
- In another bowl, mix lemon curd with remaining lemon juice to thin it slightly.
- Assemble the trifle by layering ladyfingers at the bottom of a large glass dish.
- Spread a layer of lemon curd over the ladyfingers, followed by blueberries and lemon whipped cream.
- Repeat layers until all ingredients are used, finishing with a layer of lemon whipped cream.
- Garnish with fresh blueberries, mint leaves, and additional lemon zest if desired.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and ladyfingers to soften.
- Serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Calories: 420 kcal per serving | Servings: 8
