URBANARA

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

01

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.

02

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.

03

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.

04

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.

05

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.

06

Finish with blueberries and pistachios, adding a festive topper or decoration as the mood fits.

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