Recipes

1- split and spread the trifle sponges with lemon curd, sandwich back together and place in the bottom of your dish

2- zest the lemon then halve it and juice it

3- add the lemon juice to the marsala in a jug, mix and pour over the sponge base

4- spread the blueberries in an even layer on top of the sponges

5- next spread the fresh custard evenly on top of them

6- add the caster sugar to the double cream in a large bowl and whisk to soft peak stage

7- spread the cream on top of the custard layer, sprinkle with lemon zest and the gold dragees