Blueberry Lemon Curd Tiramisu

SERVES 8 – 10

The idea for this recipe came from an old magazine, I have made a few alterations to make it easier and not as rich by taking out the mascarpone cheese.

Ingredients

1 packet sponge finger biscuits

2 cups lemon curd (store-brought or we love Stephanie Alexander’s homemade lemon curd recipe

500ml lightly whipped cream (very soft peaks)

2 punnets fresh blueberries or 1 pkt frozen berries

¾ cup of gin

Method

1. Gently mix lemon curd and cream together (to make it richer, add 200g of mascarpone cheese). 2. Using a large glass bowl begin to assemble tiramisu, starting with sponge fingers.

3. Dip sponge fingers into gin (very quickly, you don’t want them to soak, just be covered) put a layer

of sponge fingers on the bottom of the bowl.

4. Cover with lemon curd and cream mixture, sprinkle with a few blueberries and repeat until your top

layer is blueberries.

5. Refrigerate for at least an hour before serving.

6. Serve with sprigs of fresh mint and fresh blueberries.

*Serving Suggestion* This dessert can be made in individual glasses or in a showstopper dessert in a trifle bowl