City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Lemon and Blueberry Trifle
Nov/Dec 2008
Adapted from a delicious Magazine recipe, trifle is about as Christmas as it gets. But why make custard and sponge cake from scratch when somebody else can do it for you? This is organic in form – there are no rules of arrangement. It will look pretty and appetizing.

1 c. good-quality lemon curd
8 – 10 oz sponge cake
1 pint fresh blueberries
1/3 c. limoncello (Italian lemon liqueur)
2 1/2 c. whipping cream
½ c. sugar
½ c. lemon juice
1 c. mascarpone
Slivered toasted almonds (garnish)

Set aside 3 tablespoons lemon curd. Cut cake into 1-inch thick slices and spread with remaining lemon curd. Layer the cake into a 6-cup glass bowl with the blueberries, sprinkling the layers with limoncello. Put 2 cups cream into a saucepan with the sugar, bring to a simmer and simmer 5 minutes. Add the lemon juice. Pour over the cake, cool, and chill 2 to 3 hours. Or chill all day, covered with plastic wrap.

When ready to serve, whisk the mascarpone with the remaining ½ cup cream, then swirl in the reserved lemon curd and pile on top of the cake mixture. Sprinkle generously with toasted almonds and scoop into bowls. Serves 6.