About this recipe:A litre of milk that needed to be used up, and several bags of redcurrants in the freezer inspired me to make this lemon trifle. My husband, who is not a big trifle fan, loved it, saying it was lighter than the usual trifle with sherry and vanilla custard.
375g fresh or frozen redcurrants and/or blueberries
3 tablespoons caster sugar, or to taste
For the lemon custard
2 organic lemons
4 egg yolks
175g caster sugar
3 tablespoons cornflour
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Method Prep:20min › Cook:10min › Extra time:6hr › Ready in:6hr30min
Cut the ladyfingers into 3cm pieces and spread them in a decorative glass serving dish with a wide bottom. Drizzle with the cassis.
Put the berries in a small saucepan and briefly cook so they pop and release their juices. Sugar to taste and cool slightly, then spread over the ladyfingers.
For the lemon custard, zest and juice the lemons. Slowly bring the milk and the lemon zest to a boil.
Mix the egg yolks with the sugar and the cornflour to a smooth consistency without any lumps.
Strain the hot milk through a fine sieve. Discard the lemon zest.
Add a small amount of the hot milk to the egg yolks and whisk to incorporate. Add some more milk and whisk again. The mixing of the hot milk and egg yolks must be done very slowly and gradually so the eggs won’t curdle.
After all the egg yolks and milk have been mixed, pour it in a saucepan and slowly bring to a gentle boil, whisking constantly. Cook and whisk until the custard thickens.
Remove from the heat. Add the lemon juice and whisk until cooled slightly. Slowly pour the custard over the berries so that the layer won’t be disturbed and the berries won’t rise to the top. Cool.