Berry Lemon Curd Trifle

By The Canadian Living Test Kitchen

100 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	420420 cal
pro	5 g5g pro
total fat	25 g25g total fat
sat. fat	12 g12g sat. fat
carb	46 g46g carb
fibre	2 g2g fibre
chol	156 mg156mg chol
sodium	220 mg220mg sodium
% RDI:	-
calcium	66 calcium
iron	88 iron
vit A	2222 vit A
vit C	2525 vit C
folate	1616 folate

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What better way to showcase raspberries and blueberries when they're in season than in a chilled lemony trifle? You can make this dessert well in advance, so it's ideal for a dinner party or casual barbecue.

Ingredients

2 eggs 2 2eggeggs
2 egg yolks 2 2egg yolkegg yolks
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
2 tsp grated lemon rind 2 2tsp tspgrated lemon rind
1/2 cup lemon juice 1/2 1/2cup cuplemon juice
3 tbsp butter 3 3tbsp tbspbutter
1 pound cake 1 1pound cakepound cakes
1/4 1/4cup cupthawed raspberry cocktail concentrate
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
2 cups fresh raspberries 2 2cups cupsfresh raspberryfresh raspberries
2 cups fresh blueberries 2 2cups cupsfresh blueberryfresh blueberries
10 mint sprigs 10 10mint sprigmint sprigs

Preparation

In heatproof bowl or top of double boiler over gently simmering water, whisk together eggs, egg yolks, sugar, and lemon rind and juice; cook, whisking frequently, until mixture is translucent and mounds on spoon, about 6 minutes. Remove from heat. Add butter; stir until melted. Pour lemon curd into large bowl or airtight container; place plastic wrap directly on surface and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, cut cake into 1/2-inch (1 cm) cubes; place in separate bowl. Sprinkle with raspberry cocktail concentrate and let stand until absorbed, about 5 minutes.

In large bowl, whip cream; fold 1-1/2 cups (375 mL) into lemon curd; reserve remaining whipped cream.

Spread one-third of the lemon curd mixture in 10-cup (2.5 L) glass bowl. Top with half of the cake; sprinkle with one-quarter each of the raspberries and blueberries. Repeat layers once. Top with remaining lemon curd mixture; spoon reserved whipped cream over top. Top with remaining raspberries and blueberries. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Garnish with mint sprigs.