Lemon Trifle

How to make a Lemon Trifle.

Ingredients: Serves 8-10

  • 6 eggs
  • 10 lemons
  • 1 ¾ cup sugar
  • 4 tablespoons butter
  • 2 cups heavy whipping cream
  • 2 (8.8-ounce) containers mascarpone
  • 2 lemon pound cakes

Method:

  1. In a medium pot, add 3 whole eggs, 3 egg yolks, 1 cup sugar, butter and ¾ cup lemon juice (approx. 6 lemons).
  2. Whisk the lemon mixture and bring to a simmer over medium heat.
  3. Keep whisking consistently as it simmers until the mixture thickens, for about 10 minutes.
  4. Transfer to a dish and let it cool.
  5. Using a hand or stand mixer, combine heavy cream, sugar and 1 teaspoon of lemon zest.
  6. Whip to soft peaks, then beat in mascarpone.
  7. Beat until light and fluffy.
  8. Cover and refrigerate.
  9. In a small pot, combine ½ cup lemon juice and ½ cup sugar.
  10. Cook over medium heat until sugar completely dissolves.
  11. Assemble the trifle by cutting the pound cake into 1” slices.
  12. Create a layer in the bottom of a trifle bowl and brush the sponge with ¼ cup lemon syrup.
  13. Spread about ½” of lemon curd in an even layer over the sponge.
  14. Layer about 1” of mascarpone cream over the lemon curd.
  15. Repeat with more layers of syrup-soaked pound cake, lemon curd and mascarpone cream until trifle is full.
  16. Top with decorative mascarpone cream and sliced lemons, if desired.
  17. Refrigerate for a minimum of 30 minutes before serving.
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