Ingredients for Lemon Curd And Berry Trifle
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 lemon (for zest and juice: 1 teaspoon zest, ¼ cup fresh lemon juice)
- 6 tablespoons unsalted butter, cut into cubes
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh blackberries (substituting for raspberries in recipe)
- as needed (prepared from 1½ cups heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract)
- 1 (10 ounce) frozen pound cake, thawed and cut into 1-inch cubes
- 2 tablespoons Grand Marnier (optional)
- fresh mint sprigs, for garnish
- ladyfingers (optional alternative to pound cake)
- 1½ cups heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
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How to Make Lemon Curd And Berry Trifle
- Prepare the Lemon Curd: Whisk together eggs, sugar, lemon zest, and lemon juice in a heatproof bowl. Place the bowl over a saucepan of simmering water (double boiler), whisking constantly until the curd thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and strain through a fine-mesh sieve into a bowl. Stir in the butter until melted and smooth. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate to chill.
- Prepare the Berry Mixture: Gently mix the raspberries, blueberries, and strawberries in a bowl. Set aside.
- Assemble the Trifle: In a trifle bowl or individual serving glasses, layer the ingredients as follows: Start with a layer of pound cake or ladyfingers, followed by a layer of lemon curd, then a layer of berries, and repeat the layers until the bowl is full. End with a final layer of whipped cream (if desired).
- Chill and Serve: Refrigerate the trifle for at least 30 minutes to allow the flavors to meld before serving. Garnish with fresh berries or a sprig of mint before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
184g
Fat
99g
Carbs
26g
