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Lemon Curd Trifle with Fresh Berries

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  • Level: Intermediate
  • Total: 3 hr 40 min
  • Prep: 30 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

6 large egg yolks

1 cup sugar

4 lemons, zested and juiced

1/2 cup (1 stick) 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 pound cake, sliced

1/4 cup Limoncello or Grand Marnier liqueur (optional)

Fresh mint leaves, for garnish

Directions

  1. 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.
  2. 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 Limoncello, 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. Chill before serving. Garnish with fresh mint.