Lemon And Roasted Cherry TrifleRecipe By: Kristen Eppich
Most of the components of this trifle can be made the day ahead. When choosing your trifle vessel, make sure it can hold at least 8 cups.
- 3⁄4 cup lemon juice (about 4 lemons)
- 2 tbsp lemon zest
- 1 1⁄2 cups sugar
- 6 large eggs
- 2 egg yolks
- 1⁄2 cup unsalted butter, cubed
- 1⁄4 tsp salt
- 1 1⁄2 lb. fresh cherries, pitted (about 3 1⁄2 cups)
- 2 tbsp sugar
- 2 tbsp icing sugar
- 18 lady finger cookies
- 1⁄4 cup Amaretto, if desired
- 2 cups lemon curd
- 1 cup mascarpone cheese
- Roasted cherries
Make Lemon Curd
- In medium saucepan, add lemon juice, lemon zest, sugar, eggs and egg yolks, and whisk to combine. Heat over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 10 to 15 minutes.
- Remove from heat and add butter and salt, stirring, until fully incorporated.
- Allow to cool to room temperature. Cover and refrigerate for 4 hours or overnight.
- Preheat oven to 325°F and line baking sheet with parchment paper.
- Slice cherries in half. In bowl, toss cherries with sugar and let sit for 10 minutes.
- On baking sheet lined with parchment, place cherries and their juices in a single layer, close together. Bake for 15 minutes until softened. Remove from oven and let cool.
Make Trifle Components
- Using electric mixer, beat whipping cream and icing sugar in large bowl until soft peaks form. Set aside.
- Spread ladyfingers on tray and drizzle with Amaretto. Let sit until Amaretto is absorbed.
- Stir mascarpone cheese into lemon curd.
- Working in stages, add a few spoonfuls of cream mixture and lemon mixture to bottom of dish. On top, layer 6 ladyfingers and some roasted cherries.
- Repeat layers, finishing with cream and cherries. Refrigerate for up to 24 hours before serving.