Lemon Curd, Blueberry and Meringue Trifle
A twist on the classic
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (500ml) grape juice
- 85 grams (3 ounce) packet blueberry jelly (jello) crystals
- 200 grams (6½ ounce) store-bought sponge cake, cut into 2.5cm (1 inch) pieces
- 1/4 cup (60ml) sweet sherry
- 2 teaspoons finely grated lemon rind
- 3/4 cup (180ml) lemon juice
- 1 cup (220g) caster (superfine) sugar
- 4 eggs
- 80 grams (2½ ounces) butter, chopped coarsely
- 1 teaspoon gelatine
- 1 tablespoon water
- 1 1/4 cup (310ml) thickened (heavy) cream (see note)
- 50 grams (1½ ounces) meringue, chopped coarsely
- 2 cups (300g) fresh blueberries
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