Lemon curd and mascarpone trifle

Like a lemon meringue in a glass!

(4 to 6 portions)

  • 250 g mascarpone
  • 1 x 100 g chocolate, roughly broken into pieces
  • 280 g vanilla sponge, sliced
  • 500 g lemon curd
  • 190 g fresh cherries, stoned
  • 2 egg whites (from farm eggs)
  • 80 g caster sugar
  • icing sugar for serving

Mix mascarpone and chocolate in a medium-sized mixing bowl. Spoon a tablespoonful of the mixture into 6 glasses of your choice, followed by a slice of cake. Top with 2 spoonfuls of lemon curd, followed by a few cherries. Repeat until glasses are full. Whisk egg whites until they reach the soft peak stage. Add sugar gradually while whisking, and keep whisking to the stiff peak stage. Spoon meringue over trifle and brown with a blowtorch. Sift icing sugar over the top before serving.

HINT: If you don’t have a blowtorch, you can place the trifle under a warm grill for 1 minute, or until brown.