Saturday, May 17, 2014

Lemon Blueberry Tiramisu Trifle

Yields 8 servings

1/4 Cup juice, lemon 
1/4 Cup sugar, white 
8 Ounce(wt)s cheese, cream light softened
1 recipe of Lemon curd (below)
2 Cups cream, heavy 
24 Each ladyfingers, crisp 
2 Pints blueberries 

Tools Needed:

Lemon Curd (adapted from Martha Stewart):
3 Large strained egg yolk
1/2 Large lemon, zested
1/4 Cup juice, lemon
6 Tbls sugar, white
4 Tbls cold, cut into pieces butter, unsalted

Lemon Curd Directions:
Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. 

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. 

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Trifle Directions: 
In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. 

Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy. 

To assemble the tiramisu, place 1/3 the ladyfingers in the bottom of a trifle dish, breaking a few to fit, if needed, and drizzle with 1/3 of the lemon syrup. Top with 1/3 the lemon cream and 1/3 of the berries. Repeat the layers twice, topping with the remaining berries. 

Cover with plastic wrap and chill at least 8 hours or overnight.