lemon curd triffle with fresh berries

I have given up on writing a blog about myself and my life in Seattle. My life is rather unexciting plus I never feel like I am that good of a writer. However I am a good cook/baker. I held my first Easter dinner at our house on Sunday. I think it turned out allright but I do think the dessert was amazing. I decided to try my hand at a triffle. I have always loved triffles but have never had the confidence to make one.

I used this recipe by Tyler Florence

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 Lemoncello 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 Lemoncello, 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.

I did make a few changes to make it a little easier. Instead of making my own lemon curd, I used the one from WS, it is super yummy. I also made my own pound cake using a mix from WS again. I did not use lemoncello because I forgot to buy it. However I did defrost some frozen lemonade and used that instead I also had raspberries because lets be honest they are super yummy.
Chris has been eating the leftovers every day so I consider it a good sign. I highly suggest that if you like lemon, cake, and berries that you make this. It is wonderful!

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