Easter Lemon Curd Trifle with Mixed Fresh Berries
A delicious and rich dessert to let everyone indulge! 20
zested and juiced
cut in small pieces, 1/2 cup
freshly stemmed and halved lengthwise
lemon, homemade or store-bought and sliced
limoncello or grand marnier, optional
For the lemon curd:
Bring a pot of water to a simmer over medium-low heat.
In a metal or glass heat-resistant bowl, add the egg yolks, sugar, lemon juice, and zest and whisk until well mixed and smooth.
Continue whisking it vigorously for 10 to 12 minutes, until the curd has doubled in size and is very thick and yellow.
Do not bring it to a boil, otherwise the curd will be curdle.
Remove the bowl from heat and whisk in the butter, a few pieces at a time, until completely melted.
Chill until the custard is firm and cold.
For assembling the trifle:
Add all the berries in a large bowl and gently toss them together in order to distribute them evenly.
Fold the whipped cream into the cold lemon curd to lighten it up into a mousse.
Slice or break the pound cake into slices or pieces, and place the pieces at the bottom at a glass trifle bowl.
Drizzle the liqueur all over the cake if desired, place a layer of the lemon curd over the cake, and arrange a layer of mixed berries.
Repeat the layers until all the ingredients are finished up, if the last layer is berries, it looks nicer. But you don't have to.
Keep refrigerate until ready to use.
Sprinkle some fresh mint leaves and serve.