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  Individual Holiday Trifles


With layers of pandoro, tart lemon curd, fresh fruit with blackcurrant jam and topped with whipped cream, pecans and pieces of meringue, they’re a delicious holiday bite prepared in a flash.



Ingredients:

1 cup cold whipping cream

1 tbsp granulated sugar

2-3 cups chopped pandoro

1 cup (12oz / 340g container) lemon curd

2 cups mixed berries (sliced strawberries, raspberries and blueberries)

⅓ cup blackcurrant jam

1x bakery meringue, crushed

¼ cup chopped pecans


Servings: 4 individual cups

Preparation: 10 minutes

Total Time:  20 minutes

Kitchen Equipment: 4 wine glasses, cocktail glasses or jars


Instructions:

  1. First make the whipped cream: Using a hand mixer or stand mixer fitter with a whisk attachment, whip whipping cream and sugar until stiff peaks form, about 4-5 minutes. Immediately cover and chill in the refrigerator until ready to use.

  2. Stir together mixed berries with ⅓ cup blackcurrant jam and set aside.
  3. To make each dessert, layer as desired OR use these approximate layering instructions as guidance: 
    • Starting at the bottom of the glass with a layer of pieces of pandoro (about a ¼ cup), pressing down gently each layer as you go followed by…
    • Berries mixed with blackcurrant jam: 3-4 tbsp 
    • Lemon curd - 1 ½ - 2 tbsp 
    • Pieces of pandoro - ¼ cup 
    • Berries mixed with blackcurrant jam: 3-4 tbsp 
    • Lemon curd - 1 ½ - 2 tbsp 
    • Whipped cream - 2 tbsp
    • Sprinkle on pecan and meringue pieces to top


Recipe Pro Tips:

  • Make these ahead of time and store in the fridge until ready to enjoy.




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  • LITTLE ITALY

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      Edmonton, AB
      780 424 4869

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    • Calgary, AB
      403 238 4869

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