Ingredients:
18 ladyfingers
1 cup whipping cream
1 cup mascarpone
7 tablespoons butter
2 eggs
1 cup lemon juice
1 tablespoon lemon zest
1 cup sugar
1/2 cup water
2 cups fresh raspberries
Whisk eggs and 1/2 lemon juice in small heavy sauce pan. Add zest, 1/2 cup sugar and butter. Stir occasionally until butter melts over medium-low heat. Whisk constantly as egg mixture starts to bubble. It should turn a creamy yellow at this point. Remove from heat and pour through sieve to catch any egg pieces that may have separated from curd mixture.
As curd is cooking, mix together 1/2 cup lemon juice, water and remaining 1/2 cup sugar. Stir until sugar dissolves into liquid.
Beat mascarpone and whipping cream until stiff peaks form.
Pour 1/2 lemon curd over bottom of trifle dish.
Dip 9 ladyfingers into lemon syrup and place above curd.
Spread 1/2 mascarpone cream over ladyfingers.
Sprinkle 1 cup raspberries over cream and drizzle half of remaining curd over raspberries.
Dip remaining ladyfingers in lemon syrup and place above berries. Spread remaining cream over ladyfingers.
Drizzle remaining curd over trifle in a lattice pattern. Decorate with raspberries at points where the lemon curd intersects.
Refrigerate for a minimum of 6 hours before serving.
18 ladyfingers
1 cup whipping cream
1 cup mascarpone
7 tablespoons butter
2 eggs
1 cup lemon juice
1 tablespoon lemon zest
1 cup sugar
1/2 cup water
2 cups fresh raspberries
Whisk eggs and 1/2 lemon juice in small heavy sauce pan. Add zest, 1/2 cup sugar and butter. Stir occasionally until butter melts over medium-low heat. Whisk constantly as egg mixture starts to bubble. It should turn a creamy yellow at this point. Remove from heat and pour through sieve to catch any egg pieces that may have separated from curd mixture.
As curd is cooking, mix together 1/2 cup lemon juice, water and remaining 1/2 cup sugar. Stir until sugar dissolves into liquid.
Beat mascarpone and whipping cream until stiff peaks form.
Pour 1/2 lemon curd over bottom of trifle dish.
Dip 9 ladyfingers into lemon syrup and place above curd.
Spread 1/2 mascarpone cream over ladyfingers.
Sprinkle 1 cup raspberries over cream and drizzle half of remaining curd over raspberries.
Dip remaining ladyfingers in lemon syrup and place above berries. Spread remaining cream over ladyfingers.
Drizzle remaining curd over trifle in a lattice pattern. Decorate with raspberries at points where the lemon curd intersects.
Refrigerate for a minimum of 6 hours before serving.
Sounds great, trifle is a good time. I made my first one a couple months ago but didn't follow the directions as carefully as I should have... it was still good though. Heh.
ReplyDeleteWow! I will test this recipe with my baking buddy. Sounds so unique and very common recipe.
ReplyDeleteThanks for sending me the post. I just signed up to follow your blog.
Sounds yummy! Raspberry and lemon is a great combo.
ReplyDeleteI ate this wonderful dessert Caitlin made and can attest to it being great tasting and very light. Caitllin's Mom
ReplyDeleteueeeepa this looks delicîous. hands off the BDE
ReplyDelete