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Blackberry and lemon meringue trifle
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Prep Time:
30 minutes
Cook Time:
110 minutes
Total Time:
140 minutes
Create a festive Christmas treat by stacking tangy lemon sponge cake with lemon curd, blackberry jam, creamy mascarpone, and crunchy meringues.
Ingredients:
  • 500g mascarpone
  • 300ml thickened cream
  • 80ml cointreau
  • 320g jam
  • 300g fresh or frozen blackberries
  • 125g butter, softened
  • 440.00g caster sugar
  • 20.00 ml finely grated lemon rind
  • 2 Free Range Eggs
  • 150g plain flour
  • 150g self-raising flour
  • 300g sour cream
  • 42.00 gm lemon juice
  • 2 tsp finely grated lemon rind
  • 125ml lemon juice
  • 100g butter, chopped
  • 4 Free Range Eggs, lightly whisked
  • 2 Free Range Egg whites
  • 110g caster sugar
Instructions:
  • Preheat your oven to 180°C, then generously grease a 20cm round cake pan and line the base and sides with baking paper.
  • In a mixing bowl, use an electric mixer to cream together the butter, sugar, and lemon zest until light and fluffy. Slowly add the eggs one at a time, mixing well after each addition. Gradually fold in the flour, sour cream, and lemon juice until well combined. Transfer the batter into the pan, leveling the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake upside down on a wire rack.
  • In a saucepan over low heat, mix lemon rind, lemon juice, sugar, butter, and egg. Stir constantly for 5 minutes until the mixture coats the back of a spoon. Strain through a fine sieve into a clean bowl and chill in the fridge.
  • 1. Start by preheating the oven to 100°C and lining a baking tray with baking paper. 2. In a clean, dry bowl, whisk egg whites with an electric mixer until soft peaks form. 3. Gradually add sugar, 1 tablespoon at a time, making sure to whisk well after each addition until the sugar is completely dissolved. 4. Transfer the meringue mixture to a piping bag with a 1cm fluted nozzle and pipe onto the lined tray. 5. Bake for 1 hour or until the meringues are dry to the touch. 6. Once baked, turn off the oven and let the meringues cool completely inside with the door slightly ajar for 1 hour.
  • Whip mascarpone, cream, and half the lemon curd in a bowl using an electric mixer until soft peaks form.
  • Split the cake with a large serrated knife. Place 1 cake layer in a glass serving bowl. Drizzle with half of the liqueur (if using) and spread with half of the blackberry jam. Spoon over half of the mascarpone mixture and half of the remaining lemon curd.
  • Layer half of the blackberries and meringues over the mixture. Repeat the layering process with the remaining cake, liqueur, jam, mascarpone mixture, lemon curd, blackberries, and meringues.

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