prep: 10
cook: 10
serves: 4


  • 2 Tbsp boiling water
  • 60g caster sugar
  • zest of one lemon
  • 1 Tbsp lemon juice
  • 1 punnet strawberries, hulled and thinly sliced
  • 300mL Bulla Thickened Cream
  • 200g amoretti biscuits, coarsely crushed
  • 1 1/2 cups lemon curd

Strawberry And Lemon Curd Trifle


  1. Stir water and sugar in a small heatproof jug until sugar dissolves. Stir in lemon rind and juice. Set aside to cool. Place sliced strawberries into a medium bowl and pour syrup over. Cover and set aside.
  2. Place Bulla Thickened Cream in a medium bowl and use an electric mixer on high speed to whip cream for 3 minutes or until firm peaks form. Gently just fold lemon curd through cream.
  3. Divide half the biscuits between 4 serving glasses. Top with half the strawberry syrup, followed by half the lemon curd and cream mixture. Repeat with remaining biscuit, strawberries in syrup and lemon curd and cream.
  4. To serve, top with extra strawberries and lemon zest.