Lemon and blueberry trifle.


Serves 8-10

250g mascarpone cheese

60ml castor sugar

500ml cream

1 large trifle sponge

10 granadillas, pulp removed

60ml orange juice

6-8 nectarines, pitted and sliced

Cream the mascarpone and castor sugar. Whip 300ml of the cream and combine with the mascarpone. Cut sponge into slices and place half the slices on the bottom of your serving dish.

Combine the granadilla pulp with the orange juice and spoon half of it over the sponge. Top with a layer of nectarine slices. Cover with half the mascarpone mixture. Repeat layers.

Whip the remaining cream and swirl it on top of the final mascarpone layer and decorate with granadilla pulp and peach slices.


Serves 8-10

125ml castor sugar

300ml water

125ml limoncello liqueur

300g blueberries

15ml cornflour mixed with 25ml water

5 eggs, separated

180ml castor sugar

250g mascarpone

80ml lemon curd

1 large trifle sponge

whipped cream for decoration

Put the first quantity of castor sugar with the water into a saucepan and dissolve the sugar over a low heat. Bring to the boil and boil for 5 minutes.

Remove 100ml from the mixture and place in a jug with the limoncello and set aside. Add blueberries to the rest of the syrup and simmer gently for 2 minutes. Stir in the cornflour mixture and cook until thickened, then cool.

Beat the egg yolks with 120ml of the castor sugar until thick and pale. Mix in the mascarpone and lemon curd. In a clean bowl, whip egg whites until stiff then beat in 60ml of castor sugar. Fold this mixture into the mascarpone mixture. Place half the cubes of sponge in the bottom of a deep glass serving bowl. Brush with half of the limoncello syrup. Pour over a third of the mascarpone mixture. Then cover with a layer of blueberries. Repeat the layers, ending with a mascarpone layer.

Cover and refrigerate for a few hours or overnight. Just before serving top with some whipped cream. Decorate with the rest of the blueberries.


Serves 8-10

1 large trifle sponge

125ml raspberry or strawberry jam

1 packet of raspberry jelly, made up according to directions

1 packet of lime jelly, made up or bought

60ml custard powder

45ml sugar

500ml milk

125ml cream

30ml sherry (optional)

800g can of fruit cocktail, drained

375ml cream, whipped

extra jelly for decorating

nuts for decorating (eg pecans)

Cut trifle sponge into slices and sandwich two slices together with jam. Cut in half and arrange in the bottom of a serving dish. Pour half the raspberry jelly over the sponge and put in the fridge to set. Set the rest of the jelly in fridge, as well as the lime jelly.

Top sponge with the drained fruit. Combine the custard powder and sugar with 50ml of the milk and mix to a smooth paste.

Heat the remaining milk and combine with custard. Return to the stove and bring to the boil, stirring until thickened. Remove and stir in the cream and sherry. Allow to cool. Pour over the fruit. Put in the fridge to chill for a few hours.

To serve, top with whipped cream and decorate with chopped jelly and nuts.


Serves 8-10

1 large chocolate Swiss roll

2 x 397g cans of condensed milk

2 x 500g thick cream cheese

250ml lemon juice

2 x 400g cans of black cherries, drained, reserving the juice

15ml custard powder

50ml cherry liqueur

375ml cream, whipped

2 flake chocolates

fresh cherries for decoration

Cut the Swiss roll into slices and place at the bottom and sides of a serving dish. Combine condensed milk, cream cheese and lemon juice and stand for 5 minutes.

Put the drained cherry liquid into a small saucepan and bring to the boil. Combine the custard powder with the cherry liqueur and add to the saucepan. Stir until thickened. Add to the drained cherries and spoon this over the Swiss roll. Allow to cool.

Top with the cream cheese mixture and place in fridge to set. Decorate with whipped cream, chocolate and cherries. - Saturday Star