Lemon Curd Limoncello Trifle With Blackberries

LemonCurd Limoncello Trifle With Blackberries

Ingredients:

Lemon Curd

1 cup plus 2 T. sugar, divided use
3 large eggs, lightly beaten
1 egg yolk
1/2 cup unsalted butter, cut into small pieces 
1/3 cup fresh lemon juice
1 T. grated lemon zest

Directions:

To make the lemon curd, whisk 1 cup sugar, eggs and yolk, butter, lemon juice and zest in a medium saucepan over medium low heat until the butter melts. Cook, stirring constantly, until mixture thickens to the consistency of lightly whipped cream, about 8 minutes—do not let it boil. Pour into a bowl and lay a sheet of plastic wrap directly on the surface of the curd; refrigerate until cold but not too firm, about 45 minutes or curd keeps up to 2 weeks.

Trifle

3 cups fresh blackberries

2 cups heavy whipping cream

1-16 oz. prepared lemon or plain pound cake, sliced

1/4 cup Limoncello

Fresh mint leaves, for garnish

Directions

Toss blackberries with 2 T. sugar. Whip the cream to stiff peaks and fold into the chilled lemon curd.

To build the trifle: Line a glass trifle bowl with 1/3 of the pound cake slices to fit.

Drizzle or brush the cake with 1/3 the Limoncello. Spoon a layer of 1/3 of the lemon curd cream over the cake, and then a layer of 1/3 of the blackberries.

Repeat the layers twice ending with berries. Cover and chill at least 2 hours and up to 8 hours before serving. Garnish with fresh mint.