Lemon Curd Trifle

Lemon Curd Trifle
Glasses filled with various ingredients!
Little brioche forgotten, few sponge fingers from another dessert, the lemon pie from Mini Cake with Lemon Curd who was waiting in the fridge, a little crème fraîche from another dessert, and the only one not our excess ever, dark chocolate, which became fluffy mousse to fill in the glassware.
All the above introduction is to tell you that a simple, refreshing and delicious dessert that will cost very little, since most ingredients are in the fridge as leftovers.

work: 30′ time: 30′ easy:

Lemon Curd Trifle

Ingredients (4 servings)

  • 100g (3.5 oz) dark chocolate
  • 2 eggs separate yolks from the whites
  • 1g (0.035 oz) salt
  • 2 slices stale brioche
  • 4 sponge fingers
  • 2 shots of baileys
  • 200g (7.1 oz) lemon curd
  • 150g (5.3 oz) crème fraîche
  • 30g (1.1 oz) icing sugar
  • 1 tsp vanilla extract
  • 1 tsp cocoa, powder
First prepare the chocolate mousse. Melt the chocolate in a bain marie and when it is melted add the two yolks, stirring quickly with a spatula to withstand high temperatures. Remove from heat and pour the melted chocolate in a glass bowl.
Beat with hand mixer the egg whites with the salt to stiff meringue…
… and pour it into the bowl with the melted chocolate, stirring gently until the mixture is homogenous.
Wash and pat dry the mixer parts.
In another bowl, dry whisk the crème fraîche into whipped cream with powdered sugar and vanilla.
Crumble with your hands the brioche and fill with this base 4 glasses. Sprinkle the crumbs with a little liqueur of baileys.
On top add a few tablespoons of lemon curd. Place a sponge finger broken in two. Sprinkle again with a little liqueur.
Above the sponge fingers put 2-3 tablespoons chocolate mousse.
And to put the final coat with a cornet, put a rosette whipped cream and sprinkle with a little cocoa powder strainer. Put the cups in the refrigerator until served.

Lemon Curd Trifle Lemon Curd Trifle

For the Lemon Curd will find detailed instructions for preparation in the post for Mini Cake with Lemon Curd .
If you have leftover lemon cream, put in a jar and in the refrigerator. Maintained for a week. Used in small cakes, tarts and crepes, éclair, mille feuille and where we use the pastry cream but much more tasty.

Author:Zambia G. Sifaki