Much like me, I am sure during this festive season, you must have indulged in one too many rich cake pieces or wantonly gulped down that brandy butter oozing xmas slice.

Well it is the season to be merry and I’m afraid my palate had its abundance in cakes, puddings and everything doused in chocolate. So it was indeed a refreshing find to come across this miniature lemon cherry trifles, which I conveniently changed to my version of Sweet Lime Cherry Trifles due to lack of certain ingredients.

Cherries do tend to be a little difficult to find, so strawberries will do and instead of yellow lemons which are nearly impossible to find, one can use the sweet limes found in our tropical gardens.

Whatever ingredient you decide to use this little desert is a wonderfully soothing on your post xmas palate and a must to be tried by all!

Ingredients:

2 cups heavy cream
1/2 cup cooked cherries
12 vanilla wafer cookies
6 fresh cherries, for garnish

To make the Sweet lime curd:

3 large egg yolks, strained
1/4 cup sweet lime juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Directions:

First make the to make the sweet lime curd. Combine yolks, sweet lime juice, and sugar in a small saucepan.

Set over medium heat, and stir constantly, making sure to stir sides and bottom of pan.

Cook until mixture is thick enough to coat back of spoon, 5 to 7 minutes.

Remove saucepan from heat. Then add butter, stirring until consistency is smooth.

Transfer mixture to a medium bowl.

Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.

Let cool; refrigerate until firm and chilled, at least 1 hour.

Separately in the bowl whisk cream until soft peaks form. Layer sweet lime curd, cherries, cake pieces or wafers, and whipped cream in tall glasses. Cover with plastic wrap; chill in refrigerator up to 2 hours.
 

By Mayuri Jayasinghe