Blueberry Lemon Trifle

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:

  1. In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Gently fold in lemon zest and half of the lemon juice to flavor the whipped cream.
  3. In another bowl, mix lemon curd with remaining lemon juice to thin it slightly.
  4. Assemble the trifle by layering ladyfingers at the bottom of a large glass dish.
  5. Spread a layer of lemon curd over the ladyfingers, followed by blueberries and lemon whipped cream.
  6. Repeat layers until all ingredients are used, finishing with a layer of lemon whipped cream.
  7. Garnish with fresh blueberries, mint leaves, and additional lemon zest if desired.
  8. Refrigerate for at least 4 hours or overnight to allow flavors to meld and ladyfingers to soften.
  9. Serve chilled.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Calories: 420 kcal per serving | Servings: 8

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