Makes 6-8 servings
6 lightly beaten Egg Yolks
1 cup ((225g) Sugar
1/2 cup (125 ml) fresh Lemon juice
1/2 cup (115g) unsalted Butter, cut into small cubes
Zest of 1 Lemon
4 cups (960 ml) Whipping Cream
4 tablespoons (32g) Icing Sugar
1 teaspoon (5 ml) Vanilla
1 Sponge Cake or Angel food cake, cut into small bite size cubes
2 Lemons for garnish, 1 cut into slices and 1 zested
To make the LEMON CURD:
Place the egg yolks, sugar, lemon juice and zest of 1 lemon in a medium saucepan. Cook slowly over medium low heat, stirring constantly until mixture thickens. Remove from the heat and gradually stir in the butter until mixture is shiny and smooth. Cover with plastic wrap and chill in the refrigerator until completely cool, approximately 1 hour.
To make the MOUSSE:
Add the whipping cream in a large bowl and beat with an electric mixer until peaks start to form. Add in icing sugar and vanilla and continue to beat until sugar and vanilla are completely mixed and stiff peaks are formed. Remove 1/4 of the plain whipped cream and put into another bowl to be reserved for icing the top of the trifle. Add the chilled lemon curd to the rest of the whipped cream and blend thoroughly to create the lemon mousse.
To construct the TRIFLE:
Put 1/4 of the cubed cake in the bottom of trifle bowl. Spoon in 1/3 of the lemon mousse. Repeat layers 2 more times ending with the cubed cake. Finish by icing the top with the plain whipped cream. Garnish with lemon slices and zest from the 2nd lemon.
Chill the trifle for several hours before serving. Can be made the day before and chilled in the refrigerator overnight.
Can be served with fresh fruit.