Treat your belly to lemon and berry trifles this weekend. It’s super easy to make, and will have even your worst food critic wanting more.

SERVES 6

INGREDIENTS
For the berries
½ cup raspberries
Zest and juice of 1 lemon
1 tbsp icing sugar, sifted
For the lemon cream
½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd
To assemble
6 blueberry muffins

METHOD
For the berries
1. Combine the raspberries with the lemon zest and juice and the icing sugar. Allow to sit for 15 minutes.
For the lemon cream
1. Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through.
To assemble
1. Tear the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top.

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues ofor extra crunch!

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder

For another scrumptious dessert with lemon and berries try our Banana, berry and lemon-curd pavlovas!

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