One Sponge Cake or Angel food cake cut into small cubes
4 ounces limoncello liqueur (optional)
For the Lemon Curd6 lightly beaten egg yolks
1 cup sugar
½ cup fresh lemon juice
zest of two lemons, finely minced
½ cup butter cut into small pieces
For the Lemon Mousse1 batch lemon curd, previously prepared and chilled
4 cups whipping cream
4 rounded tbsp icing sugar (powdered sugar)
1 tsp vanilla extract
Instructions
To make the Lemon Curd
In a mall saucepan combine the egg yolks, sugar, lemon juice and zest.
Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
To make the Lemon Mousse
Whip the whipping cream, icing sugar and lemon extract to firm peaks. Remove about ¼ of the whipped cream and reserve it for the top of the trifle.
Using a rubber spatula, fold the chilled lemon curd through the whipped cream until thoroughly blended.
To construct the trifle
Place ¼ of the cake cubes in the bottom of the trifle bowl and sprinkle with 1 ounce of the limoncello if you are using it. Spoon on ⅓ of the lemon mousse mixture. (or ½ if you plan the extra lemon curd layer at the center. See Note.)
Repeat the layer until you finish with a final layer of cake and sprinkle on the remaining limoncello.
Add the reserved whipped cream on top. Garnish with candied lemon peel if you like. Chill the trifle for several hours or even overnight before serving.
Notes
Source recipes -Here-
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