Photography – Tracie Heasman
1 cup sugar
grated rind of a lemon
4 egg whites
1 cup flour
¼ cup ground almonds
1 tsp baking powder
Cream the butter and sugar and lemon rind together until fluffy. Beat in the egg whites then fold in the dry ingredients. Pour into a lined and greased 26cm cake tin and bake at 180°C for 35 minutes.
4 egg yolks
⅔ cup sugar
60g butter, chopped
2 tsp lemon zest
100ml lemon juice
Whisk together the egg yolks and sugar before adding the remaining ingredients.
Microwave on high for 45 seconds and then whisk for the same amount of time. Repeat this two more times until the curd is bubbling. Alternatively heat the curd in a bowl over a pot of simmering water, stirring often until it thickens. Cover and cool.
1 cup milk
1 tsp vanilla extract
3 egg yolks
¼ cup sugar
Place the milk in a small saucepan along with the vanilla. Heat until just before it boils.
While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.
Carefully pour the warmed milk into the beaten egg yolks, whisking continuously.
Pour the mixture back into the pot and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle.
Check to see if it is the right consistency by stirring with a wooden spoon. Run your finger along the back of the spoon and if where you ran your finger remains clear it is ready.
Cover with cling film (to avoid a skin forming) and refrigerate.
3 cups blueberries
¼ cup sugar
blueberry wine/liqueur (optional)
Place the blueberries, ¼ cup of sugar and ¼ of water in a pot and simmer for 5–10 minutes. Take off the heat and cool. When cool add a slosh of blueberry wine or liqueur (optional).
Bring it all together:
Cut the cake into three layers, placing the first layer on the bottom of your trifle dish. Drizzle a third of the blueberries (including the juice) over the cake layer.
Mix the cooled anglaise with three quarters of the lemon curd and the mascarpone and place half of this over the blueberry layer.
Add another layer of the cake and repeat with the other third of the blueberries before topping with the remainder of the lemon anglaise.
Top with your last layer of cake and blueberries.
Just before serving top with whipped cream then drizzle this with the remaining lemon curd and some crushed meringues.