Lemon Curd Trifle with Fresh Berries (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
6 large egg 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:
1. 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.
2. 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.
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