No jelly, no custard, definitely no Hundreds and Thousands, but these individual lemon, passionfruit and blackberry trifles are worthy of the name all the same. Ring the changes with different berries and citrus – they’re very versatile. They’re summery little desserts but you can make them all year round if you have fruit in the freezer.
I had some lemony madeleines, a jar of lemon and passionfruit curd and some of last year’s frozen blackberries I wanted to use up. You can just as easily use Madeira cake or ladyfingers and swap the lemon flavourings for an orange liqueur and curd and maybe raspberries or loganberries.
Although you can use double cream alone, it’s a bit lighter and has more of a tang if you mix it 50:50 with Greek yoghurt.
Just increase the quantities pro rata for extra servings. Or, um, be less greedy than me and use smaller glasses.
Lemon, Passionfruit and Blackberry Trifles
For variations please see the intro
2 lemon madeleines
A splash of limoncello or vin d’orange
100g lemon and passionfruit curd (I used Scarlett and Mustard’s)
100g double (heavy) cream
100g full fat Greek yoghurt
2 tspn icing sugar
Zest of 1 lemon
250-300g blackberries, fresh or frozen (defrost and drain if frozen)
1 or 2 ripe passionfruit (look for wrinkly skins)
Place a cake in the base of each of two large glasses. Splash over a little of the liqueur and leave to soak in.
Whip the cream to soft peaks, add the lemon zest and yoghurt and whip again until it’s back to the soft peak stage.
Spread a tablespoon of curd over each of the soaked cakes and top with a layer of blackberries. Next, a layer of the cream mixture, then more curd and blackberries. End with a layer of cream, sculpting it into a peak if possible. You can refrigerate for a few hours at this point.
Just before serving, cut the passion fruit in half and scoop out the seeds and juice, drizzling them over the top of the trifles.