This Meyer Lemon Blueberry Trifle is so good, you’ll want to keep it all to yourself! But rest assured, there’s enough for everyone!
Use a trifle dish, a large, clear bowl, or a medium-sized clear Pyrex pan to show off the gorgeous layers. In the casserole dish, you may only get 1 layer. The trifle dish will give you 3!
Feel free to substitute store-bought jam along with fresh blueberries for the Fruit sauce (See Note 1). Store-bought lemon curd is ok, too – try to find Meyer Lemon Curd if you can. But the homemade lemon curd is amazing!
Total Time:60 min, plus refrigeration
Yield:12-16 serrvings 1x
For the Lemon Curd:
3 lg eggs
3 lg egg yolks
1 c Granulated sugar
3/4 c Fresh Meyer Lemon juice (about 6–7 Meyer Lemons)
4 T cold butter, cut into 1/2” pieces
For the Mascarpone Whipped Cream
2 c Cold Whipping Cream
16 oz. Mascarpone Cheese (can subsitute Cream Cheese), room temp
1 c Confectioners’ sugar
1 t grated Lemon Zest (from the Meyer lemons, preferably)
For the Blueberry Sauce (See Note 1)
2 c Fresh Blueberries
1/4 c Sugar
1/2 c Fruit juice (apple or grape preferred), divided
1 t lemon juice
2 T cornstarch
1–7oz. Package Lady Fingers (also known as savoiardi)
Make the Lemon Curd
Whisk the eggs, yolks, and sugar in a medium metal or glass bowl until blended. Add the lemon juice.
Place over a saucepan of water that is simmering to low boiling. Whisk the mixture frequently, being careful not to let it boil, for about 7-8 minutes, until it is about the thickness of a creamy salad dressing.
Pass the lemon curd through a strainer into a medium-sized bowl. Add the butter, stirring until it is melted. Top with plastic wrap placed on the surface of the curd. Let it cool a bit, then refrigerate until ready to use.
Make the Blueberry Sauce
Into a small saucepan, place the blueberries (reserving a handful for garnish), sugar, 6 T of the fruit juice, and lemon juice. Heat on medium-low until boiling. Simmer 5-10 minutes.
Mix together the remaining fruit juice and the cornstarch. Pour into the simmering fruit sauce. Stir until thickened. Remove to a bowl and cool to room temperature.
Make the Mascarpone Cream
Using a handheld or stand mixer, whip the cream until it is almost stiff. Set aside.
In a large bowl, place the mascarpone cheese, sift in the confectioners’ sugar, and whip until smooth. Then beat in 1/3 of the whipped cream.
Using a large, flat spatula, fold in the rest of the whipped cream and the lemon zest until incorporated. Refrigerate until you are ready to asssemble the trifle.
Assemble the Trifle
Into a trifle dish, layer 1/3 of the lady fingers, breaking them into smaller pieces if necessary. Add a layer of fruit sauce, followed by a layer of lemon curd, then a layer of mascarpone cream. Repeat this layering twice more until bowl is full. Garnish and refrigerate at least 4 hours, preferably overnight.
To make fruit sauce using jam, heat an 8 oz. jar of blueberry (or raspberry or cherry) jam or jelly and pour over the fresh blueberries. Add 1 tsp lemon juice. Mix and let cool.