Berry & Lemon Curd TrifleBerry & Lemon Curd Trifle
Berry & Lemon Curd Trifle
Berry & Lemon Curd Trifle
Kevin Dundon
Kevin Dundon
Logo
Recipe - SuperValu Online
RFM2023-Trifle-600x360.jpg
Berry & Lemon Curd Trifle
Prep Time15 Minutes
Servings6
0
Ingredients
390g SuperValu Signature Tastes Irish Grown Strawberries
500ml fresh custard
100g SuperValu Mascarpone Cheese
300ml SuperValu Signature Tastes Lemon Curd
400g raspberries
¼ lemon juice
1 tbsp icing sugar
250ml strawberry jelly pack, boiled
300g SuperValu Trifle Sponge, cut into squares
6 SuperValu Meringue Nests, crumbled
Cognac (optional)
Mint, to decorate
Directions

1. In a bowl, combine the custard, mascarpone, and 50ml of lemon curd.

 

2. Next, place half of the raspberries in a small container. Add a squeeze of lemon juice and the icing sugar. Using a hand-held blender, pulse to a purée. At this stage, you can add a drizzle of Grand Marnier liqueur for a stronger dessert.

 

3. Pass the purée through a fine sieve for a smooth result and set it aside.

 

4. Now, start to build the trifle. Lay a layer of strawberries on the base of a trifle bowl. Drizzle some raspberry purée around the edges of the bowl and some of the leftover lemon curd, then add a few spoons of the custard mixture.

 

5. Dip a few pieces of sponge in the cooled yet still liquid strawberry jelly for a few seconds to slightly soften the sponge. Place them over the custard mixture. Layer some more fruit and custard with more sponge until the bowl is nearly full.

 

6. Set it in the fridge for a few hours, covered with cling film.

 

7. Apply a final layer of custard on top. Decorate with crumbled meringue, more strawberries and raspberries, and a few leaves of mint if desired. Serve within a few hours.

15 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
390g SuperValu Signature Tastes Irish Grown Strawberries
Keelings Strawberries Family Pack (350 g)
Keelings Strawberries Family Pack (350 g)
3 for €10
€5.00€14.29/kg
500ml fresh custard
Avonmore Luxury Fresh Custard (500 g)
Avonmore Luxury Fresh Custard (500 g)
€3.20€6.40/kg
100g SuperValu Mascarpone Cheese
SuperValu Mascarpone Cheese (250 g)
SuperValu Mascarpone Cheese (250 g)
€1.69€6.76/kg
300ml SuperValu Signature Tastes Lemon Curd
Signature Tastes Lemon Curd (240 g)
Signature Tastes Lemon Curd (240 g)
€2.69€11.21/kg
400g raspberries
SuperValu Signature Tastes Raspberry (225 g)
SuperValu Signature Tastes Raspberry (225 g)
3 for €10
€5.00€22.22/kg
¼ lemon juice
SuperValu Loose Lemons (1 Piece)
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
1 tbsp icing sugar
SuperValu Icing Sugar (500 g)
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
250ml strawberry jelly pack, boiled
Chivers Strawberry Jelly (135 g)
Chivers Strawberry Jelly (135 g)
€1.45€10.74/kg
300g SuperValu Trifle Sponge, cut into squares
Not Available
6 SuperValu Meringue Nests, crumbled
Matt Reilly Meringue Nests (100 g)
Matt Reilly Meringue Nests (100 g)
€3.25€32.50/kg
Cognac (optional)
Courvoisier Very Special Cognac (70 cl)
Age restricted item
Courvoisier Very Special Cognac (70 cl)
€39.50€39.50/70cl
Mint, to decorate
SuperValu Fresh Mint (20 g)
SuperValu Fresh Mint (20 g)
€1.19€59.50/kg

Directions

1. In a bowl, combine the custard, mascarpone, and 50ml of lemon curd.

 

2. Next, place half of the raspberries in a small container. Add a squeeze of lemon juice and the icing sugar. Using a hand-held blender, pulse to a purée. At this stage, you can add a drizzle of Grand Marnier liqueur for a stronger dessert.

 

3. Pass the purée through a fine sieve for a smooth result and set it aside.

 

4. Now, start to build the trifle. Lay a layer of strawberries on the base of a trifle bowl. Drizzle some raspberry purée around the edges of the bowl and some of the leftover lemon curd, then add a few spoons of the custard mixture.

 

5. Dip a few pieces of sponge in the cooled yet still liquid strawberry jelly for a few seconds to slightly soften the sponge. Place them over the custard mixture. Layer some more fruit and custard with more sponge until the bowl is nearly full.

 

6. Set it in the fridge for a few hours, covered with cling film.

 

7. Apply a final layer of custard on top. Decorate with crumbled meringue, more strawberries and raspberries, and a few leaves of mint if desired. Serve within a few hours.