Directions

1. To make the compote, boil the blueberries, sugar, lemon zest, and lemon juice over medium heat until thickened – about 5 – 10 minutes. Stir occasionally, breaking up the blueberries with the back of spoon.
2. To make the lemon cream, add sugar, eggs, lemon zest, juice and cornstarch to a saucepan over medium-low heat and whisk vigorously. Continue to whisk constantly for about 5 minutes until frothy and thickened into a pudding consistency. Do not boil.
3. Remove lemon mixture from heat and add the cold butter a few cubes at a time, whisking constantly for another 2-4 minutes.
4. Transfer lemon mixture to a large bowl, cover with plastic wrap directly on the curd to prevent a skin forming and set aside in the refrigerator until chilled.
5. In another bowl, whip the heavy cream until soft peaks form, then fold half into the chilled lemon curd. Set aside the remaining whipped cream for the topping.
6. Assemble the trifles by placing cubes of sponge cake in the base of six individual bowls, sprinkling with sweet sherry if desired. Add a spoonful of blueberry compote then the lemon cream, whipped cream, blueberries and almonds.