• 1 packet of pikelets
  • 300 ml Lemon curd (homemade or store bought)
  • 300 ml Whipped Chantilly cream
  • 10 Strawberries, hulled and cut into quarters
  • 1 Cup of mixed berries (blueberries, blackberries, and raspberries) fresh or frozen
  • Mint leaves to garnish
  • Quarter Cup of toasted slivered almonds

For a Lemon Curd:

  • 240 grams of caster sugar
  • 150 grams of freshly squeezed lemon juice.
  • 120 grams of unsalted butter
  • 3 eggs


This dish is luxurious but not at all difficult to prepare. The combination of pikelets with a tangy lemon curd, fresh berries and whipped cream screams summer (although you would certainly indulge any time of year!). Whip up this easy dessert and its impressive presentation will wow your guests.


To make lemon curd:

  1. Using a heavy based pot on medium to low heat, add the sugar, lemon juice and butter.
  2. Continuously stir until butter has melted and the sugar has dissolved.
  3. Whisk in the beaten eggs, bring the temperature up to medium whilst continuing to stir until the curd thickens and coats the back of a spoon.
  4. Pour into a sterilised jar. Refrigerate and use within 2 weeks.

To assemble:

  1. Using a glass bowl or individual serving glasses.
  2. Layer the bottom of the glass with a some of the whipped cream.
  3. On top of the cream add a pikelet then continue with the lemon curd and berries.
  4. Repeat if using a larger bowl then finish of as you would with individual glasses, with a layer of cream, pikelet, topped with berries, slivered almonds and fresh mint leaves.

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