Happy Easter!

Happy Easter everyone!

The fam and I (except for one because she is off to Finland) are in Sarasota for the weekend which is wonderful since we woke up to snow yesterday morning. Ew.

So here we are enjoying the sunshine! It’s been beauutiifulll.

Ahhh just look at this sunshine!

I have tried to upload this post like 5 times over the last couple of days but the internet is a tad slow at times. It has been absolutely gorgeous but as I type this I hear thunder outside and it has started to rain! Oh well, I leave tomorrow morning anyways.

On Friday I decided to try and make a trifle. It was quite the experiment! I found a yummy recipe online and enlisted my mom’s help for she is a master trifle maker! I thank her English roots.


I kind of ran out of time to really let the lemon curd chill so next time I will let it chill overnight haha. I also needed an actual trifle dish. However, I was able to make do with a glass bowl. It was delicious! Perfect for a warm Florida night.

Lemon Curd Trifle with Fresh Berries (by Tyler Florence via The Food Network)

 Time: 10 mins

Yields: 6 servings

 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 or Grand Marnier liqueur (optional)
  • Fresh mint leaves, for garnish

Directions

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.

Have a Happy Easter!

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