Lemon Mousse Trifle

• Produce

  • 2 Lemons, zest of

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 1 batch Lemon curd
  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 4 Rounded tbsp icing sugar
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Sponge cake or angel food cake

• Dairy

  • 1/2 cup Butter
  • 4 cups Whipping cream

• Beer, Wine & Liquor

  • 4 oz Limoncello liqueur

Found on rockrecipes.com

Description

Ingredients

• One Sponge Cake or Angel food cake cut into small cubes
• 4 ounces limoncello liqueur (optional)
• 6 lightly beaten egg yolks
• 1 cup sugar
• ½ cup fresh lemon juice
• zest of two lemons, finely minced
• ½ cup butter cut into small pieces
• 1 batch lemon curd, previously prepared and chilled
• 4 cups whipping cream
• 4 rounded tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract

Directions

• In a small saucepan combine the egg yolks, sugar, lemon juice and zest.
• Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.
• Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
• Whip the whipping cream, icing sugar and vanilla extract to firm peaks. Remove about ¼ of the whipped cream and reserve it for the top of the trifle.
• Using a rubber spatula, fold the chilled lemon curd through the whipped cream until thoroughly blended.
• Place ¼ of the cake cubes in the bottom of the trifle bowl and sprinkle with 1 ounce of the limoncello if you are using it. Spoon on ⅓ of the lemon mousse mixture. (or ½ if you plan the extra lemon curd layer at the center. See Note.)
• Repeat the layer until you finish with a final layer of cake and sprinkle on the remaining limoncello.
• Add the reserved whipped cream on top. Garnish with candied lemon peel if you like. Chill the trifle for several hours or even overnight before serving.