Tuesday, June 16, 2009

Great Summer Dessert

I don't normally post recipes and the like but this one is so good I just had to share it with ya'll. I must tell you that it is a bit expensive if you don't have access to a farmer's market, but it is well worth the cost.

The recipe is not my own I acquired it from the Food Network website, Tyler Florence to be exact so you can always go there and view it if you like.

Lemon Curd Trifle with Fresh Berries


* 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 Lemoncello or Grand Marnier liqueur (optional)
* Fresh mint leaves, for garnish


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.

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 Lemoncello, 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.

I omitted the liqueur and mint. Since I don't normally have these types of liqueurs in my pantry, I didn't want to buy something that I won't use that often.

Instead of using a ready made whipped creme,I made my own. I just like the taste of homemade whipped cream better. I am providing the recipe that I use just in case you want to try it. Just be careful you don't whip it too long or you will get butter!

Whipped Cream

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla

***For best results chill your bowl and beater first***

In a chilled bowl ( I use metal), combine your ingredients and whip until soft peaks form. I do whip it a little more if it seems to be melting but not to stiff peaks.

This should make 1 1/2 - 2 Cups whipped cream.


  1. MilesPerHour said...
    Ah yes, berry season! And I have a number of places including a couple farmer's markets to go to!
    John said...
    FedEx some this way please :)

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