Makes 4 individual trifles.
1 cup LemonZ curd (see separate recipe)
2 cups cubed vanilla cake
1/4 cup Lemonz
1/4 cup water
2 tbsp caster sugar
400g lightly whipped cream
Garnish with Pistachio nuts & Edible flowers
Make a syrup by combing the Lemonz, water and sugar in a pan. Simmer for 2 minutes then set aside to cool. Drizzle over Lemonz mixture over vanilla cake. Note if you cake is particularly dry, you may need more drizzle.
Lightly fold the mascarpone through the lightly whipped cream. If you over-mix, add a little more liquid cream.
Layer the mascarpone cream mixture, vanilla cake and LemonZ curd into glass ramekins or short tumblers.
Garnish with pistachios and edible flowers.
6 egg yolks
1/2 cup sugar
1/2 cup LemonZ
200g butter, cut into cubes
Whisk the egg yolks and sugar together.
Add the LemonZ and whisk over a bain-marie (water bath).
Slowly add the butter, cube by cube and whisk until the mixture thickens. You can swap out your whisk for a wooden spoon; when the curd is ready it should coat the back of your spoon.
Cool in refrigerator; your curd will keep for 2 weeks.