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Ingredients
- 10 Italian ladyfinger biscuits
- 1/2 cup dessert wine (such as Sauternes or sweet sherry)
- 2 cups heavy cream
- 2 tablespoons icing sugar
- 1 cup Lemon Curd
- Lemon Curd
- 1 cup sugar
- 1 tablespoon lemon zest, plus 2/3 cup lemon juice
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter, cut into 1/2-inch pieces
Details
Servings 6
Adapted from marthastewart.com
Preparation
Step 1
Place ladyfinger biscuits on a rimmed baking sheet and drizzle with dessert wine; let stand 5 minutes. In a large bowl, whisk heavy cream with icing sugar until soft peaks form.
Place 5 soaked ladyfingers in a 2-quart serving bowl. Top with 1/3 cup lemon curd, then half the whipped cream. Top with remaining ladyfingers, 1/3 cup curd, and remaining whipped cream; top with remaining 1/3 cup curd. Refrigerate 3 hours (or up to overnight) before serving.
Lemon Curd
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
*Double recipe for an actual trifle dish*
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