Recipes

VICKI'S BLUEBERRY & LEMON TRIFLE

Posted On: 2015-12-27 12:18:01

CAKE INGREDIENTS:

75 grams butter
1 cup sugar
Grated rind of a lemon
4 egg whites
1 cup flour
¼ cup ground almonds
1 teaspoon baking powder

DIRECTIONS:

1. Cream the butter, sugar & lemon rind together until fluffy.

2. Beat in the egg whites then fold in the dry ingredients.

3. Pour into a lined & greased 26cm cake tin & bake at 180*C for 35 minutes.

LEMON CURD INGREDIENTS:

4 egg yolks
2/3 cup sugar
60 grams butter, chopped
2 teaspoons lemon zest
100ml lemon juice

DIRECTIONS:

1. Whisk together the egg yolk & sugar before adding the remaining ingredients.

2. Microwave on high for 45 seconds & then whisk for the same amount of time.

3. Repeat this two more times until the curd is bubbling.
~Alternatively, heat the curd in a bowl over a pot simmering water, stirring often until it thickens.

4. Cover & cool.

ANGLAISE INGREDIENTS:

1 cup milk
1 teaspoon vanilla extract
3 egg yolks
¼ cup sugar

DIRECTIONS:

1. Place the milk in a small saucepan along with the vanilla.
Heat until just before it boils.

2. While the milk is heating, whisk the egg yolks & the sugar together until a light ribbon consistency.

3. Carefully pour the warmed milk into the beatern egg yolks, whisking continuously.

4. Pour the mixture back into the pot & over a medium heat continue to whisk until the custard thickens.
Don’t overheat or the custard will curdle.

5. Check to see if it is the right consistency by stirring with a wooden spoon.
Run your finger along the back of the spoon & if where you ran your finger remains clear it is ready.

BLUEBERRY INGREDIENTS:

3 cups blueberries
¼ cup sugar
blueberry wine/liqueur (optional)

DIRECTIONS:

1. Place the blueberries, ¼ cup of sugar & ¼ cup of water in a pot & simmer for 5-10 minutes.

2. Take off the heat & cool.

3. When cool add a slosh of blueberry wine or liqueur (optional).

ADDITIONAL INGREDIENTS:

200 grams mascarpone
300ml cream
Meringues

ASSEMBLY:

1. Cut the cake into three layers.

2. Placing the first layer on the bottom of your trifle dish.

3. Drizzle a third of the blueberries (including the juice) over the cake layer.

4. Mix the cooled anglaise with three quarters of the lemon curd & the mascarpone & place half of this over the blueberry layer.

5. Add another layer of the cake & repeat with the other third of the blueberries before topping with the remainder of the lemon anglaise.

6. Top with your last layer of cake & blueberries.

7. Just before serving top with whipped cream then drizzle this with the remaining lemon curd & some crushed meringues.

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