Lemon Curd Trifle with Fresh Berries

Fresh fruits can bring out the best in Easter desserts – Spokesman

Lemon Curd Trifle with Fresh Berries

From pastry chef Gina Garcia of Cake. Cake is the new bakery at Chaps, in the Latah Creek Shopping Center on South Cheney-Spokane Road. The expansion and bakery are expected to open sometime this spring.

6 large egg yolks

1 cup sugar

4 lemons, zested and juiced

1/2 cup unsalted butter, cubed

2 cups heavy whipping cream, whipped to soft peaks

1 prepared lemon pound cake

1/4 cup Limoncello or Grand Marnier (optional)

1 pint strawberries

1 pint blueberries/huckleberries

1 pint raspberries

Fresh mint for garnish

To make lemon curd: Bring a pot of water to a simmer. In a glass, heatproof bowl combine yolks, sugar, lemon juice and zest. Whisk until smooth.

Set the glass bowl over the simmering water. The water should not touch the bottom of the bowl. Whisk continuously and vigorously until the curd has doubled in volume and becomes thick and yellow. This should take about 10 minutes. Do not boil.

Remove the bowl from the heat and whisk in the butter until melted and fully incorporated. Cover with plastic wrap so that the wrap sets right on top of the curd and refrigerate until cold and firm.

To assemble the trifle: Whip the cream to soft peaks. Fold into the cooled curd until it lightens up into a mousse-like texture. Slice the pound cake into thin slices.

Put one layer of cake into the bottom of the trifle dish. If using, drizzle some Limoncello over cake. Spoon some of the lemon mousse over cake. Layer berries over mousse.

Repeat this process until all of the ingredients are gone. Garnish the top with fresh mint and a few berries. Chill.

Yield: 8-10 servings



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