Lemon Curd and Berry Trifle

tyler florence's recipe, this looks wonderful.
- Ready In:
- 35mins
- Serves:
- Units:
8
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ingredients
- 6 large egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1⁄2 cup 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 poundcake, sliced (12-16 oz)
- 1⁄4 cup Grand Marnier (or lemoncello, 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 Lemoncello, 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.
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a wonderful twist on trifle. I tend to stick with English custard trifles, but this is such a refreshing change. Had to use Grand Marnier because I have never heard of lemoncello, but we like orange liqueurs so this is fine. Thanks for a super trifle and it will be served a lot for company (one has to impress) and, no doubt, the recipe will be requested.Reply
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