Spring lemon and blueberry trifle recipe
Serves 8
Ingredients
For the lemon custard:
- 1 lemon
- 3 cups milk
- 2 eggs
- 2 egg yolks
- ¼ cup caster sugar
- ¼ cup corn flour
For the blueberry compote:
- 500g frozen blueberries
- ¼ cup caster sugar
- ¼ cup water
- Juice of half a lemon
- 300ml thickened cream
- 1 teaspoon vanilla bean extract
- 1 cup Greek yoghurt
- 200g Savoiardi sponge finger biscuits
- 1 punnet fresh blueberries
- 2 tablespoons pistachios, roughly chopped
- Small handful of mint leaves
Method
- To make the custard, slice large pieces of zest from the lemon. Combine in a medium saucepan with milk over medium heat. Warm until just below the simmer, then set aside for 5 minutes to allow flavours to infuse. Meanwhile, whisk eggs, egg yolks, caster sugar and corn flour in a medium bowl until smooth. Gradually pour in warm milk, then return mixture to the saucepan over medium heat. Stir constantly for 3–4 minutes or until custard is thick. Transfer to a bowl and press clingfilm onto the surface. Refrigerate to cool down.
- Place blueberries, sugar, and water in a small saucepan over medium heat. Simmer for 8–10 minutes, stirring frequently, or until blueberries have broken down and compote is thick. Set aside to cool completely.
- Whisk cream and vanilla in a large bowl until soft peaks form. Gently fold through Greek yoghurt.
- To assemble, arrange one-third of the biscuits in the bottom of a trifle dish. Top with one-third of the lemon custard, cream mixture, and blueberry compote. Repeat twice more with remaining ingredients. Chill for 30 minutes to allow biscuits to soften. Garnish with a scattering of fresh blueberries, pistachios, and mint leaves just prior to serving.
Inspired to cook or bake? Find more recipes and tips on cooking on Callum’s blog. MasterChef star Callum Hann has been an ACH Group contributor since 2016. Callum is also the Director of Sprout.
This recipe was published in Good Lives Magazine – Issue 11.
