Kevin's Berry & Lemon Curd Trifle

Supervalu realfood summer 2742302641Full Jpg  2 Supervalu realfood summer 2742302641Full Jpg  2

By Kevin Dundon

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

  1. In a bowl, combine the custard, mascarpone and 50ml of lemon curd.
  2. 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.
  3. Pass the purée through a fine mesh sieve for a smooth result and set it aside.
  4. 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.
  5. 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.
  6. Set in the fridge for a few hours, covered with cling film.
  7. 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.
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