Lemon Curd Trifle with Fresh Berries
Layer pound cake, berries, lemon curd and whipped cream into a trifle bowl for a cool summer dessert with a pretty presentation.
Dovetailing Tip: Wash and reserve an additional 4 cups of strawberries, 2 cups blackberries and 1 cup blueberries to be used day 5 in Easy Fruit Salad.
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Ingredients:
| 6 | large eggs yolks |
| 1 cup | sugar |
| 4 | lemons, zested and juiced |
| 1/2 cup | (1 stick) unsalted butter, cut in chunks |
| 1 pint | fresh strawberries, stemmed and halved lengthwise |
| 1 pint | fresh blueberries |
| 1 pint | fresh blackberries |
| 2 cups | sweetened whipped cream |
| 1 | prepared lemon pound cake, sliced |
| 1/4 cup | limoncello or grand marnier liqueur (optional) |
| fresh mint leaves, for garnish |
Directions:
To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
Source: foodnetwork.com
