• 600 ml pot double cream
  • 200 g caster sugar
  • zest and juice of 2 lemons
  • 200 g pack Savoiardi sponge fingers
  • 8 tbsp good-quality lemon curd
  • 4 tbsp limoncello
  • 400 g blueberries
  • 1 tbsp finely chopped mint, plus a few small sprigs
  • 500 g Greek yogurt


  1. 1

    Pour the cream into a medium pan and add the sugar. Dissolve the sugar over a low heat. Bring the mixture to the boil and boil it for 3 minutes exactly. Take the pan off the heat, stir in the lemon zest and juice, and leave the mixture to cool until lukewarm.

  2. 2

    Arrange half the sponge fingers in the base of a trifle bowl; top with 2 tbsp lemon curd in small blobs and sprinkle with half of the limoncello. Add the rest of the sponge fingers and repeat with 2 tbsp of lemon curd and the rest of the limoncello.

  3. 3

    Pour the creamy lemon mixture into the bowl on top of the other ingredients. Set aside to cool, then transfer to the fridge for a couple of hours (or overnight) to set.

  4. 4

    Toss most of the blueberries with the chopped mint; scatter on top of the set lemon layer.

  5. 5

    Mix the Greek yogurt with the rest of the lemon curd; use to top the trifle. Scatter with the remaining blueberries and mint sprigs.


    Get ahead: Make up to the end of step 3 the day before so you can cover and chill overnight.

Nutritional Details

Each serving provides
  • Energy 2688kj 642kcal 32%
  • Fat 42.6g 61%
  • Saturates 26.4g 132%
  • Sugars 43.7g 49%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1176kj/281kcal

Each serving provides

25.3g carbohydrate 0.6g fibre 2.6g protein

Also in these Scrapbooks

Back to top