Zingy lemon sponge soaked in limoncello and layered with fresh blackberries, toasted almonds, lemon curd, fresh vanilla custard, blackberry coulis and whipped cream.
For the cake:
- 1 Lemon Drizzle Loaf Cake (find my recipe here)
For the custard:
- 350ml of milk
- 2 egg yolks
- 25g of sugar
- 1 vanilla pod
For the lemon curd:
- 2 lemons, zest and juice
- 100g caster sugar
- 50g butter
- 2 eggs, beaten
For the blackberry coulis:
- 100g blackberries
- 1tbsp icing sugar
For the whipped cream:
- 300ml double cream
- 1tbsp icing sugar
- Four Mason Jars
- 8tbsp limoncello
- Flaked almonds (toasted)
- 200g fresh blackberries
Begin by baking the Lemon Drizzle Loaf Cake (you can omit the drizzle).
Next, make the custard. Cut the vanilla pod in half lengthways and place the two halves and the milk in a medium pan over a low-medium heat.
Heat until the milk is just beginning to bubble around the edges, before removing from the heat and setting aside to infuse.
In a separate bowl, beat the egg yolks and sugar until smooth.
Remove the vanilla pod and gradually pour the slightly warm milk into the egg mixture, stirring constantly, until you are left with a smooth liquid.
Return this liquid into the milk pan and reheat over a low heat, whisking continuously. Continue to heat until the liquid thickens and coats the back of a spoon.
Note: Make sure you do this slowly as too high a temperature could cause the eggs to scramble.
Finally, pass the custard through a sieve into a clean bowl, before covering with cling film to prevent a skin forming.
To make the lemon curd, place the lemon zest, lemon juice, sugar and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until the butter has melted.
Whisking constantly, pour in the beaten egg and continue to whisk the mixture for around ten minutes until it has thickened to the desire consistency.
Sieve the curd into a clean bowl and cover with cling film until ready to use.
Note: If making in advance, your curd can be refrigerated in a sterilised jar for up to 2-3 weeks. Learn how to sterilise jars at this link.
Next, place 100g of fresh blackberries into a food processor with one tablespoon of icing sugar. Pulse until smooth and then force the mixture through a fine mesh sieve. Set aside until ready to assemble.
Finally, whisk the double cream and the icing sugar together until just starting to thicken. You are looking for soft, collapsing peaks, rather than stiff peaks.
When you are ready to assemble your Lemon and Blackberry Individual Picnic Trifles, begin by slicing around half of your Lemon Drizzle Loaf Cake into roughly one inch cubes. Divide the cubes equally between the four mason jars, until they are around a third full.
Add 3-4 fresh blackberries and around two tablespoons of limoncello per jar, allowing it to soak into the sponge cubes.
Next, add a layer of your lemon curd over the sponges, before scattering in a generous pinch of toasted flaked almonds and 4-5 fresh blackberries.
Pour in a layer of your homemade custard until the jar is approximately two thirds full.
Add another 4-5 fresh blackberries, some more toasted flaked almonds, before drizzling a tablespoon of the blackberry coulis over the top of this layer.
Finally, top off the jars with the whipped cream, before finishing with a little more lemon curd, blackberry coulis and some toasted flaked almonds to garnish.
Replace the lids and chill in the fridge until ready to serve.
Your Lemon and Blackberry Individual Picnic Trifles are best served within 24hrs of preparing them, but they will keep in the fridge for up to three days.
- Category: Desserts