Now I’m not going to buy a pot of those strands for just one dish (where else would you use them?) but I do remember the use of crushed nuts (hazelnuts probably, or walnuts) once in a while. Blueberries wouldn’t have registered back in the ’70s, but are used here, replacing the original tin of mixed fruit. Just don’t mention the lemon curd. I’ve NEVER had a trifle with lemon curd in before, so that’s not really ‘retro’. But this recipe is quick, tasty and combines what a trifle is all about – fruit, cream, and sponge.
A pack of French ‘Specialite Locale’ Madeleines (one or two per glass/individual serving), cut in half and spread with lemon curd. Then rejoined to make a sandwich are cut into slices and layered in the bottom of a suitable glass. A sprinkling of Sherry, Brandy or Lemoncello will add a suitable alcohol hit. Top with a few blueberries and smother those with some decent, vanilla-bean studded, ready made custard. In a separate bowl whisk mascarpone, cream and a squeeze of lemon juice together until thick. Swirl in some lemon curd and spoon on top of the custard. For four you will need 600ml custard, 250g mascarpone and 100ml double cream. Top with crushed nuts, pistachios, or multi-coloured sugar strands.