Berry & Lemon Curd Trifle
6 people
0 minutes
15 minutes
Ingredients
- 500 ml Fresh Custard
- 1 sprig Fresh Mint to decorate
- 1 - Grand Marnier Liquer optional
- 1 tbsp Icing Sugar
- 0.5 - Lemon Juice
- 400 g Raspberries
- 250 ml Strawberry Jelly Pack dissolved in boiling water
- 100 g SuperValu Mascarpone Cheese
- 6 - SuperValu Meringue Nests crumbled
- 390 g SuperValu Signature Tastes Irish Grown Strawberries
- 300 g SuperValu Trifle Sponge cut into squares
- 300 ml Supervalu Signature Tastes Lemon Curd
Method
- In a bowl, combine the custard, mascarpone and 50ml of lemon curd.
- Next, place half of the raspberries in a small container. Add a squeeze of lemon juice and the icing sugar. Using a hand-held blender, pulse to a purée. At this stage you can add a drizzle of Grand Marnier liqueur for a stronger dessert.
- Pass the purée through a fine mesh sieve for a smooth result and set it aside.
- Now, start to build the trifle. Place a layer of halved strawberries on the base of a trifle bowl. Drizzle some raspberry purée around the edges of the bowl and some of the lemon curd leftovers, then add a few spoons of custard mixture.
- Dip a few pieces of sponge in the cooled yet still liquid strawberry jelly for a few seconds to slightly soften the sponge. Place over the custard mixture. Layer some more fruit and custard with more sponge until the bowl is nearly full.
- Set in the fridge for a few hours, covered with cling film.
- Apply a fi nal level of custard to top. Decorate with crumbled meringue and more strawberries and raspberries and a few leaves of mint if desired. Serve within a few hours.
