Lemon Mousse & Berry Trifle
MURSKI HOMESTEAD BED & BREAKFAST
e.g. 20 minutes
e.g. 1 hour
I love the look of layered foods and dishes…..almost everything in life benefits from layering and textures. This trifle is scrumptious and light all at the same time. If you like Lemon Curd, you will devour this lemon mousse. Couple with the sweet tart flavor of fresh berries such as strawberry, blueberry and raspberry and pound cake, it is a dessert worthy of starring at your finest dinner….with our without company. (My granddaughter claimed it was better than birthday cake—both servings!) It is a recipe that will some day find its’ way onto a Foodie Weekend menu.
Plue 2 Tablespoons of Sugar
Dry white wine, such as Sauvignon Blanc
Finely grated lemon zest
Fresh squeezed lemon juice
Butter, room temperature, cut into small pieces
Assorted fresh berries (if using strawberries, slice them)
1 1/2 cups
Heavy whipping cream
Homemade or store bought pound cake, sliced 1/2 inch thick
Garnish: lemon zest matchsticks
Whisk together 1/4 cup plus 2 tablespoons sugar, the egg yolks, wine, lemon juice and 1/4 teaspoon salt in a medium saucepan over medium high heat. Simmer, stirring, until thick, 3 to 5 minutes. Stir in grated lemon zest and gradually whisk in butter pieces until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.Cover mixed berries with remaining 1/4 cup sugar or more to taste if berries are really tart. Let macerate for at least 1 hour and up to 4 hours.Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd. Layer a third of the cake in the bottom of a 12 cup bowl. Cover with a third of the lemon mousse. Sprinkle with a third of the mixed berries and macerated juice. Repeat twice with remaining cake, mousse and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest before serving.