- 8
Ingredients
- 6 large egg yolks
- 1 cup sugar
- 1/2 cup key lime juice
- 1/2 cup unsalted butter (in chunks)
- 2 cups of sweetened whipped cream
Preparation
Step 1
1. bring a pot of water to a simmer.
2. Combine egg yolks, sugar and key lime juice in a metal or glass bowl. Whisk until smooth.
3. Set the bowl over the simmering water without letting the bottom touch and continue to whisk. Keep whisking vigorously for 10 minutes, until the curd has doubled in volume and is very thick. Don't let it boil.
4. Remove bowl from heat and whisk in the chunks of butter, a few at a time, until melted.
5. Refrigerate until chilled and firm. This will take a few hours.
6. After its chilled, fold in 2 cups of whipped cream.
7. To build the trifle, line a trifle or a deep glass bowl with slices of pound cake.
8. Brush with Lemoncello.
9. Spoon a layer of Key Lime Mousse over the cake. Then spoon 1/2 of the Melba Sauce over the mousse. Top with the remaining slices of pound cake. Repeat layers of mousse and Melba Sauce.
10. Lastly, top off with a generous amount of sweetened whipped cream (around 2 cups), making little wisps.
11. Garnish with fresh raspberries.