Servings: 12-16
Ingredients:
For the Syrup:
1/2 cup granulated sugar
1/3 cup fresh lemon juice
1/4 cup water
For the Lemon Curd:
4 large eggs
1 cup granulated sugar
1/3 cup fresh lemon juice
1/2 cup (1 stick/4 oz/113g) unsalted butter, room temperature
1 tablespoon grated lemon peel
For the Fruit and Topping:
4 (1/2 pint) baskets fresh blueberries
4 bananas
1/4 cup plus 3 tablespoons granulated sugar
1 (16-ounce) frozen pound cake, thawed
2 cups chilled whipping cream* (see note)
Special equiptment:
You will need a 3-quart trifle bowl or other clear glass bowl.
Instructions:
For the Syrup:
Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
For the Lemon Curd:
Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made up to 3 days ahead.)
For the Fruit and Topping:
Combine 2 baskets blueberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes. Slice the bananas into 1/2 inch pieces.
Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries and sliced bananas. Repeat layering. Top with remaining cake, syrup, the lemon curd, banana slices, and the remaining blueberries. Cover; and chill overnight.
Beat whipping cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center. Serve cold, and store in refrigerator.
Tip:
If you don't want to start preparing the trifle a day or so ahead, use ready-made lemon curd from your supermarket. Usually it can be found on the aisle where the jams and jellies are kept.
*Note:
Frozen non-dairy whipped topping (thawed) such as Cool Whip, may be substituted for the whipped cream.
Makes 12-16 servings.
Source: DianasDesserts.com
Date: May 23, 2002