- 8
Ingredients
- 1/2 cup plus 2 tbsp sugar
- 4 large egg yolks
- 1/4 dry white wine
- 2 tsps finely grated lemon zest plus 1/4 cup fesh lemon juivcve ( from 2 lemons)
- salt
- 6 tbsp unslated butter at room temperature, cut into small pieces
- 3 1/2 pounds peaches( about 8), halved, pitted and cut into 1/2 inch wedges
- 1 1/2 cups heavy cream
- 1 large loaf sara lee pound cake, sliced into 1/2 inch thick slices
Preparation
Step 1
1. Whisk together 1/4 cup plus 2 tbsp sugar, egg yolks, wine, lemon juice and 1/4 tsp salt in a medium saucepan over medium high heat. Simmer, stirring until thick, 3-5 minutes
2. Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter till smooth. Place plastic wrap directly onto curd. refrigerate until set about one hour or up to 2 days
3.Preheat oven to 425 F . Toos fruit with remaining 1/4 cup sugar. roast fruit on a 2 rimmed baking sheets. rotating their position halfway through until caramelized and juicy 15-17 minutes. transfer to abowl with juices. Let cool slightly
4. Whisk cream until soft peaks form. Whisk curd to lossen
5. Working in 3 additions, Fold whipped cream into curd
5. layer a third of the cake into a Trifle bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. repeat twice with reamoning cake. lemon mousse and fruit. refrigerate trifle at least 2 hours or up to one day Ganish with lemon zest