To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the ...

Stir in the mascarpone and butter. Add the kale, and lemon zest and juice to taste, and remove from the heat. Cook the agnolotti in the boiling water until al dente, about 3 to 5 minutes.