Fast Recipes

Summer trifle

Summer trifle recipe - For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes).

By Max Adey
  • Serves 4
  • 3 mins preparation
  • 20 mins cooking
Summer trifle
Summer trifle

No stress and no fuss. This dessert can be whipped up with minimal effort. Grill the nectarine wedges on the barbecue for added flavour.

Ingredients

  • 500 gm raspberries (about 2 punnets)
  • 60 ml Cointreau or Grand Marnier (¼ cup)
  • 2 tbsp Galliano
  • 200 ml orange juice
  • 50 gm pure icing sugar
  • 12 savoiardi biscuits
  • 2 ripe yellow nectarines, sliced into thin wedges
Lemon curd cream
  • 1 egg
  • 1 egg yolk
  • 80 gm caster sugar
  • 60 gm butter
  • 400 gm crème fraîche, whisked to soft peaks

Method

Main
  • 1
    For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes). Strain into a bowl and quickly chill over an ice bath. Gently fold in crème fraîche and refrigerate until required.
  • 2
    Soak raspberries in liqueurs in a small bowl until plump (4-5 minutes). Remove berries with a slotted spoon and set aside. Add orange juice and icing sugar to bowl and whisk to dissolve sugar, then pour mixture over savoiardi biscuits in a dish and soak until all liquid is absorbed (1-2 minutes).
  • 3
    Layer savoiardi, lemon curd cream, nectarine slices and soaked raspberries in serving glasses, finishing with a layer of fruit and serve.
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  • Author: Max Adey