lemon curd trifles

  • 1½ cups (375ml) single (pouring) cream
  • 2 tablespoons icing (confectioner’s) sugar, sifted 
  • ½ cup (175g) store-bought lemon curd 
  • store-bought almond biscotti, to serve
  1. Whip the cream and icing sugar until soft peaks form and divide between two bowls. Gently fold the lemon curd into one bowl of cream. 
  2. Divide half the lemon cream between 4 x 1-cup-capacity (250ml) glasses. Top with half the plain cream and repeat the layering, finishing with the plain cream. 
  3. Serve with almond biscotti. Serves 4.
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