Blueberry, lemon and mint trifle
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Blueberry, lemon and mint trifle
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
694Kcal
Fat
45gr
Saturates
28gr
Carbs
62gr
Sugars
53gr
Fibre
1gr
Protein
6gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 600mls pot double cream
- 200g caster sugar
- Zest and juice of 2 lemons
- 1 x 200g pack Taste the Difference Savoiardi sponge fingers
- 4 tbsp limoncello
- 8 tbsp Taste the Difference lemon curd, from a 325g jar
- 2 x 200g punnets blueberries
- 1 tbsp finely chopped mint plus few small sprigs
- 1 x 500g tub authentic Greek yoghurt
Step by step
Get ahead
Make up to the end of step 3 the day before, cover and chill.
- Pour the cream into a medium sized pan and add the sugar too, dissolve the sugar over a low heat, then 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 cool the mixture till lukewarm.
- Arrange half of the sponge fingers in the base of a 3-4 litre trifle bowl, top with 2 tablespoons of the lemon curd in small blobs and sprinkle with half of the limoncello. Then add the rest of the sponge fingers and repeat with another two tablespoons of lemon curd and the rest of the limoncello.
- Pour the creamy lemon mixture into the bowl on top of the sponge fingers; set aside to cool. When cold, transfer to the fridge for a couple of hours (or overnight) to set.
- Next, toss most of the blueberries with the tablespooon of chopped mint and scatter on top of the set lemon layer.
- Mix the Greek yoghurt with the rest of the lemon curd and spoon into the bowl to top the trifle. Scatter with the remaining blueberries and add the small mint sprigs.
