lemon curd trifles
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.