I don’t eat many sweets, but this is one I could not resist. When Bill made this for one of our cookouts, Susan and I ate the leftovers for breakfast for several days after. There are two key elements that make this so amazing. One is the lemon curd. The other is using Limoncello. (And here I thought only of using Limoncello in my Lemon Drop Martinis! Who knew?)
Of course, the pound cake is important as well. There are any number of great lemon pound cake recipes out there already, so I won’t bore you with that. Just remember one important thing if you bake your own: You’re not going to glaze it.
6 egg yolks
1 cup of sugar
4 lemons, zested and juiced
1/2 cup of unsalted butter, cut into chunks
1 pint each fresh strawberries (cut in half), fresh blueberries and fresh blackberries
2 cups of whipping cream
1 lemon pound cake, sliced
1/4 cup Limoncello
1 cup (1/2 pint) of cold heavy cream
3 tbs sugar
1/2 tsp pure vanilla extract
Fresh mint leaves (for garnish)
About a dozen fresh, whole strawberries (for the top)
Making the Lemon Curd
Combine the sugar, egg yolks, lemon juice and lemon zest in a glass, heat-resistant bowl.
Whisk vigorously over a simmering pot of water until the curd has doubled in volume and becomes very thick and yellow. This will take about 10-15 minutes.
Remove the bowl from the heat and then whisk in the butter.
Cool in the refrigerator for at least 2 hours.
Making the Whipped Cream
Whip the heavy cream in the bowl of an electric mixer. When it begins to thicken, add sugar and vanilla.
Whip until stiff peaks form.
Place in the refrigerator.
Assembling the Trifle
Mix the berries in a bowl.
Gently fold the whipped cream into the lemon curd to lighten it.
Line the bottom of a trifle bowl with pieces of the lemon pound cake. Brush the cake with Limoncello.
Add a layer of lemon curd, and then add a layer of the berries.
Repeat the process until all of the ingredients are used.
Finish the masterpiece with berries on top (remember to use the whole strawberries on the top of the trifle). Garnish with fresh mint leaves.
Chill for at least one hour before serving.