© J Sainsbury plc 2020
Photo: Kris Kirkham
Blueberry, lemon and mint trifle
Blueberry, lemon and mint trifle
There’s no need to make a proper custard for this Sainsbury's magazine trifle – it has a lemony filling instead, which is a doddle to make. It’s full of fresh zesty flavours, just right for spring
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Ready in 33 minutes, plus 2 hours for chilling
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Cooking time 3 minutes
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Prep time 30 minutes, plus 2 hours for chilling
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Serves 8
Ingredients
- 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
Method
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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.
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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.
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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.
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4
Toss most of the blueberries with the chopped mint; scatter on top of the set lemon layer.
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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.
