Strawberry And Lemon Curd Trifle
Ingredients
- 2 Tbsp boiling water
- 60g caster sugar
- zest of one lemon
- 1 Tbsp lemon juice
- 1 punnet strawberries, hulled and thinly sliced
- 300mL Bulla Thickened Cream
- 200g amoretti biscuits, coarsely crushed
- 1 1/2 cups lemon curd
Cooking Directions
- Stir water and sugar in a small heatproof jug until sugar dissolves. Stir in lemon rind and juice. Set aside to cool. Place sliced strawberries into a medium bowl and pour syrup over. Cover and set aside.
- Place Bulla Thickened Cream in a medium bowl and use an electric mixer on high speed to whip cream for 3 minutes or until firm peaks form. Gently just fold lemon curd through cream.
- Divide half the biscuits between 4 serving glasses. Top with half the strawberry syrup, followed by half the lemon curd and cream mixture. Repeat with remaining biscuit, strawberries in syrup and lemon curd and cream.
- To serve, top with extra strawberries and lemon zest.