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Summer Berry Trifle

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Total Time: 40 minutes
Servings: 8

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
  • Fresh mint leaves, for garnish

Instructions

  • 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 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.