Hands up if you like trifle? Did I just see you pull a face? I’ll admit, the “traditional” trifle of sponge roll, jelly, cream, fruit and custard can be a bit cringe inducing. However, I do admit having a soft spot for it since we ate it every Christmas. My lovely aunt (hello Aunty G!) would make a big bowl of it and us kids couldn’t wait to dig into all the layers, especially the brightly coloured jelly (jello).
Now that I’ve grown up and my tastebuds have matured a little bit, I’ve been on the lookout for slightly more sophisticated trifle recipes. Bill Granger has a good Italian version , also known as Zuppa Inglese, that I’ve made a few times to much acclaim (and bowl licking!). I’d cut the recipe out of a newspaper article years ago, but there is a very similar recipe over here. However, this trifle utilises coffee and alcohol, which isn’t too kid-friendly, plus the MC’s have an aversion to custard. (Seriously I am still working out how this has come to pass!).
A few weeks ago, I spotted this Lemon Blueberry trifle recipe in a little pullout cookbook included with my favourite Delicious magazine. The method really intrigued me. The “custard” section is actually lemon juice and sugar, cooked with thickened cream and then set in the fridge. Plus there was lemon curd involved and I loooooove lemon curd. But I must admit I was a bit worried about the enormous amount of dairy involved - would it be too overpowering and cloying?
Since I had friends coming over for dinner, I thought it would be a good time to test the recipe out. (These are very good friends so I have no qualms testing recipes out on them ;) ). Because I wanted the trifle to be a bit special, I made my own lemon curd from scratch. ( This is my favourite recipe). I also made the cake from scratch, using Rose Beranbaum’s Golden Lemon Almond Cake recipe from the Cake Bible.
I put together two little jars minus the alcohol, and layered the rest of the trifle in a big glass bowl, subbing Cointreau for limoncello.
Oh wow! This is an amazing dessert! The tang of lemon definitely cuts through the richness of all that cream. It’s so, SO good. Although I’m not sure if it tasted so sensational thanks to all the home-made components. The golden almond cake is just delish on its own and of course, as mentioned, I love that lemon curd recipe. Anyway, I’ll definitely be making this again, maybe with lime curd instead. And mango. Oh the possibilities.
But Aunty G, if you’re reading this, please don’t stop making your trifle, that’s what memories are made of :)
Have a great weekend friends.