LIMONCELLO TRIFLE

Limoncello Trifle image

Provided by Kardea Brown

Categories dessert

Time 4h35m

Yield 9 servings

Number Of Ingredients 13

5 large egg yolks
1 cup granulated sugar
1/2 cup fresh Meyer lemon juice (or use regular)
Pinch kosher salt
6 tablespoons unsalted butter, cut into small pieces
1 cup granulated sugar
1/2 cup limoncello
1 1/2 cups heavy cream
1/2 vanilla bean, seeds scraped
1/2 cup granulated sugar
One 8-ounce container mascarpone, at room temperature
One 7-ounce package ladyfingers (24 cookies)
Lemon peel curls, for garnish, optional

Steps:

Make the lemon curd: Bring a medium saucepan of 2 inches of water to a boil; place a bowl on top and reduce the heat to maintain a simmer. Whisk together the egg yolks, sugar, lemon juice and salt in the bowl. Cook, whisking constantly, until the mixture thickens, about 10 minutes. Remove the bowl from the double boiler and add the butter, stirring until it melts. Cover the surface of the curd directly with plastic wrap and place in the refrigerator to cool.
Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan over medium-high heat. Simmer until the sugar dissolves, about 5 minutes. Remove from the heat and add the limoncello. Transfer to a shallow dish and refrigerate to cool.
Make the mascarpone cream: Combine the cream, vanilla bean seeds and sugar in a large bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and beat until stiff peaks form.
Assemble the trifle: Dip each side of each of the ladyfingers in the limoncello simple syrup and arrange in a single layer in an 8-inch square baking dish. Top with half of the lemon curd and half of the mascarpone cream. Repeat the layers. Cover and refrigerate for at least 3 hours or up to overnight. Garnish with the lemon peel curls, if using.