Blueberry, Gin and Lemon Trifle (8-10)

Another delicious trifle from Diana Henry.

Blueberry, Gin and Lemon Trifle (8-10)
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Blueberry, Gin and Lemon Trifle (8-10)
Print Recipe
Instructions
  1. Leave the gin, limoncello, lemon juice and zest in a small bowl for a couple of hours, to flavour the booze.
  2. Make the custard so it has time to cool. Bring the milk, cream, vanilla pod and seeds to a gentle simmer in a heavy-bottomed pan.Meanwhile, beat the yolks, sugar and cornflour together.
  3. Discard the vanilla pod from the hot milk, then pour it slowly on to the yolk and sugar mixture, stirring constantly.
  4. Pour the custard back into a clean pan over a medium-low heat. Stirring, heat until it coats the back of a wooden spoon (you need it to be pretty thick for trifle, and it will thicken as it cools).
  5. Pour into a jug, put cling film on the surface and allow to cool.
  6. In a pan, bring the lemon juice and sugar for the berries slowly to the boil, stirring to help the sugar dissolve. Bubble for a couple of minutes until syrupy.
  7. Add the blueberries and cook very briefly, until they start to stain the syrup. They should soften but still keep their shape. Set aside to cool.
  8. Mix the gin, limoncello and sugar together for the sponge. Stir until the sugar has dissolved.
  9. Cut the sponge into slices. Spread each one with lemon curd. Line the bottom of a glass bowl with the cake then pour over the gin and limoncello mixture that you’ve just made, soaking the cake.
  10. Spoon the fruit and its juice over the cake – leaving enough aside to spoon over the top later – then pour the cooled custard on top. Cover with cling film and chill for a few hours to set.
  11. Make the syllabub. Beat the cream slowly with an electric mixer until it starts to thicken. When it is just holding its shape, add the sugar and slowly trickle in the lemon-infused booze, beating until the syllabub is in thick folds.
  12. Spoon over the trifle, cover and chill.
  13. Drizzle over the rest of the berries and their juice before serving.
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