I am always looking for an excuse to try out a new dessert recipe, and my parent’s garden party this past Sunday was a perfect occasion. The gathering was held in honor of my father’s boss, who will soon be retiring, and I was in charge of creating the sweet final note for the evening. Rather than go the cupcake route (which has become my signature), I decided to attempt my very first trifle. Given the beautiful summer weather, I figured I would keep the dessert light and do something with citrus flavors and fresh seasonal berries. I browsed the food network online, and was very drawn to Tyler Florence’s lemon curd trifle with fresh berries, however, there were an abundance of complaints with regards to the lemon curd recipe. So I took inspiration from his recipe, but tweaked it to my liking to produce this one! It might just become my new signature dessert because it is sinfully good. Everyone enjoyed it…including myself, which is rare. Most of the time once I see what goes into a dessert (i.e. a pound of butter, 3 cups of sugar, 2 cups of lard, ect..) I can’t enjoy eating it…some things are best not to know! This dessert isn’t exactly healthy either, but I couldn’t stop myself from devouring forkful upon forkful. It has the perfect balance of flavors and textures. The citrus from the lemon helps to cut the heaviness of the whipped cream, and the density of the pound cake is perfectly complimented by the fluffy lemon curd mousse. I used Paula Deen’s “Southwest Georgia Pound Cake” recipe, which I highly recommend. It has an awesome vanilla and almond flavor and it is strong enough to hold up the layers of the trifle.
{ Ingredients }
- 5 extra large eggs
- 1 cup sugar
- Zest of 3 lemons
- ½ cup fresh squeezed lemon juice
- 1 stick of butter, cut into chunks
- 1 pint of fresh strawberries
- 1 pint of fresh raspberries
- 1 pint of fresh blackberries and/or blueberries
- 2 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ cup confectioner’s sugar
- 1 prepared pound cake (I use Paula Deen’s “Southwest Georgia Pound Cake”)
- ½ cup orange liquor (such as Grand Marnier)
- Fresh mint leaves for garnish
{ Directions for lemon curd } Bring a shallow 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 pot of simmering water, without letting the bottom rest in the water and continue to whisk (I use a double-boiler to do this, but it you don’t have one then you’ll have to devise a contraption to make do).
Continue to whisk the egg mixture until it firms up and just about doubles in volume. I find that this takes anywhere between 10-15 minutes so get ready for an arm workout! It is really important that the egg mixture does not come to a boil so be careful that the bowl does not sit directly in the water and don’t stop mixing!! The curd should look like this once it is done:
When it does, remove from the heat and whisk in the butter a couple of chucks at a time, until melted and combined. Then put the curd into the fridge until it is good and firm (about an hour), or until you are ready to use it.
{ Directions for the homemade whipped cream } Using an electric mixer fitted with a whisk attachment, beat the heavy cream until soft peaks form. Gradually add the vanilla extract and confectioner’s sugar until stiff peaks form, but be careful not to over beat the cream or it will become grainy.
{ To assemble the trifle } Gently fold the lemon curd into the whipped cream so that it becomes a mousse. Do not mix too hard though, or the whipped cream will loose volume and get become runny. Next line the bottom of the trifle bowl with ½ inch thick slices of pound cake, cut to fit. Drizzle or brush the cake layer with some of the orange liquor until it is slightly moist (not soggy!!). Spoon a layer of the lemon curd mousse over the cake and then top with a layer of fresh berries. Repeat the layers until all of the ingredients have been used up, trying to end on the whipped cream layer so that you can decorate the top with berries! Chill and then serve!
TheGrubDaily 