A refreshing dessert that is perfect for spring and summer with multiple layers of delicious sponge biscuits covered in lemon curd and fresh blueberries. It is then topped up with whipped cream and toasted almond flakes.
This recipe can either be used to make 1 big trifle in a large glass bowl or smaller, individual serves in smaller containers. If you’re after a more family-friendly version, the limoncello can easily be replaced with lemonade or lemon cordial.
- 375ml (1 1/2 cups) milk
- 3 egg yolks
- 70g (1/3 cup) caster sugar
- 1 1/2 tablespoons cornflour
- 1 vanilla bean
- 1 packet of sponge biscuits (savoiardi)
- 225g lemon curd
- 125g blueberries
- 1/3 cup (80ml) limoncello
- 400ml thickened cream
- 200ml coconut cream
- 1 ½ tbs icing sugar
- Toasted coconut flakes/chips
- To make the custard, slice open the vanilla bean, scrape out seeds and add all to the milk in a small/medium saucepan.
- Bring to a low simmer then remove from heat.
- In a heatproof bowl, whisk together the egg yolk, sugar and cornflour until you have a pale paste. Slowly whisk in hot milk until no lumps are present.
- Return to a clean saucepan and bring to a boil, stirring constantly.
- Cook for a further 3-4 mins.
- Remove from heat and set aside to cool slightly
- Place sponge biscuits into the bottom of your bowl, breaking into pieces to fill any big gaps. The amount of biscuits will vary depending on the size of your bowl but aim to fill about a ¼ of the depth of the bowl.
- Spread ¾ of the lemon curd over the top of the biscuits before scattering ¾ of the blueberries and all the limoncello on top
- Pour the warm custard over the biscuit base and chill for 2-3hours
- 15mins before removing from fridge, make up the cream layer by whipping cream, coconut cream and icing sugar in a mixer until soft peaks form.
- Gently swirl through remaining lemon curd
- Add this to the chilled trifle and then top with remaining blueberries and some toasted coconut flakes