lemon curd tri­fles

Sunday Tasmanian - Tassie Living - - TASTE -

1 ½ cups ( 375ml) sin­gle ( pour­ing) cream 2 ta­ble­spoons ic­ing su­gar, sifted ½ cup ( 175g) store- bought lemon curd store- bought al­mond bis­cotti, to serve

Whip the cream and ic­ing su­gar un­til soft peaks form and di­vide be­tween two bowls. Gen­tly fold the lemon curd into one bowl of cream. Di­vide half the lemon cream be­tween four 250ml glasses. Top with half the plain cream and re­peat the lay­er­ing, fin­ish­ing with the plain cream. Serve with al­mond bis­cotti. Serves 4.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.