Yoghurt & lemon trifle

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 680 Kcal, 13g Protein, 38g Carbohydrates, 52g Fat


  • Lemon curd
  • 50 g butter
  • 50 g sugar
  • 2 fresh eggs, beaten
  • 0.5 tsp cornflour
  • 2 organic lemon, use grated zest and all of the juice
  • Yoghurt and mascarpone cream
  • 360 g plain yoghurt
  • 3 tbsp icing sugar
  • 250 g Mascarpone
  • 1 tbsp lemon balm, finely chopped
  • 100 g Granola (e.g. Karma Coconut Quinoa Granola)
  • Utensils
  • 4 glasses, each approx. 200 ml

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  • Lemon curd

    Allow the butter to melt slowly in a small pan, remove the pan from the heat. Whisk together the remaining ingredients in a bowl. Add the mixture to the butter, bring to just below the boil over a medium heat, whisking constantly. Turn off the heat and continue to whisk for approx. 5 mins. until the curd thickens. Immediately pour the curd into a bowl, leave to cool.
  • Yoghurt and mascarpone cream

    Combine the yoghurt with the mascarpone, icing sugar and lemon balm. Fill the glasses with alternate layers of the lemon curd, cream and granola. Refrigerate until ready to serve.

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