New Year Menu – the dessert
WWhat are you doing New Year’s Eve? For those of you contemplating a night in, let our three-course menu inspire your best New Year dinner party yet. The flavourful starter and main course recipes are book-ended with this sumptuous lemon blueberry dessert trifle for dessert.
You will need:
- Sponge cake recipe of your choice
- 1 cup blueberries
- ½ cup chopped pistachios
- ¾ cup fresh lemon juice
- 1 tablespoon grated lemon zest
- ¾ cup sugar
- 3 eggs
- 2 tablespoons sugar
- 1 cup heavy whipping cream
LEMON BLUEBERRY TRIFLE – SERVES FOUR
Begin preparing the curd by combining the lemon juice, zest, ¾ cup sugar, eggs and butter in a generous saucepan. Cook the mixture on a low to medium heat until the curd thickens – check for bubbles on the surface as a sign it is ready (approximately five to six minutes). Remove the mixture from heat, and set aside in a bowl alongside the other ingredients.
Line up four trifle small bowls on the bench for easy assembly – tall glasses or jars also work nicely. Begin slicing the entire sponge cake into ½ inch cubes. This is the foundation of your trifle, and will be layered throughout the dessert.
Prepare the whipped cream by combining the sugar and cream in a bowl and whisking until the mixture forms stiff peaks. Set aside and begin placing sponge cake cubes in each glass to form a layer.
Carefully pour a thick layer of lemon curd over the sponge cake cubes, followed by a layer of blueberries, allowing them to sink slightly into the curd.
Add a layer of whipped cream and pistachios, and repeat the layering process with all ingredients until each bowl or jar is filled to the top.
Finish with blueberries and pistachios, adding a festive topper or decoration as the mood fits.
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