RecipesBlueberry and lemon curd trifle
Make everyone 'oooh' with this sweet and sharp showstopper.
Make everyone 'oooh' with this sweet and sharp showstopper.
By Asda Good Living,28th April 2023
Cook: 55 Mins
Serves: 20
Price: £0.89 per serving
Nutritional Information
Each 177g serving contains
of your reference intake.
Typical energy values per 100g:
2192kj/524kcal
Ingredients
400ml Whole Milk
400ml Double Cream
8 Egg Yolks
150g Caster Sugar
2 tbsp Cornflour
325g Asda Frozen Blueberries
2 Lemons, zest and juice
50g Caster Sugar
200g Fresh Blueberries
2 The Bakery at Asda Lemon Cakes
400g Lemon Curd
1 Lemon
600ml Double Cream
3 tbsp Caster Sugar
200g Fresh Blueberries
Fresh Mint Leaves, to decorate
Method
1Start by making the custard. Add the milk and cream to a saucepan set over a medium heat and bring to a boil, stirring occasionally. Tip the egg yolks, caster sugar and cornflour into a large bowl and use a balloon whisk to whisk until pale and fluffy.
2Pour half of the boiling cream mixture into the egg yolks and whisk to combine. Turn the heat down and whisk the egg mixture into the remaining cream in the saucepan. Whisk over a low-medium heat for 3–4 mins until just simmering and thickened.
3Remove from the heat, place a sheet of clingfilm on top to stop a film from forming and leave to cool completely.
4Meanwhile, make the compote by putting the frozen blueberries, lemon zest and juice and caster sugar in a pan. Stir and simmer over a medium heat for 8–10 mins until you have a thick syrup. Fold through the fresh blueberries, then set aside to cool.
5When ready to assemble the trifle, cut the lemon cake into 2cm pieces. Place the curd in a bowl and beat with a wooden spoon until loosened. Use a peeler to peel strips of lemon zest and cut these into fine strips.
6To assemble, place half the cake in the base of a 20cm, 3 litre trifle bowl and cover with half the lemon curd. Spoon over half the custard mixture and top with half of the blueberry compote. Layer again with the remaining cake, lemon curd, custard and blueberry compote.
7Place the double cream and 3 tbsp caster sugar in a large bowl and use an electric whisk to beat until soft peaks form – this means when you lift the beaters out of the mixture, the cream should hold a loose peak shape that droops very slightly. Spoon this cream over the top of the trifle. To finish, sprinkle over fresh blueberries, sprigs of mint and lemon zest before serving.