Stone-Fruit Trifle with Lemon Mousse
Store-bought pound cake works well in this recipe. Or take the trifle to the next level with our almond sponge cake. This recipe is equally delicious with peaches, nectarines, or plums.
- Servings: 10
Source: Martha Stewart Living, June 2010
- 1/2 cup plus 2 tablespoons sugar
- 4 large egg yolks
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 2 teaspoons finely grated lemon zest, plus 1/4 cup fresh lemon juice (from 2 lemons)
- 6 tablespoons unsalted butter, room temperature, cut into small pieces
- 3 1/2 pounds stone fruit, such as peaches or nectarines (about 8), halved, pitted, and cut into 1/2-inch wedges
- 1 1/2 cups heavy cream
- 1 loaf homemade or store-bought pound or sponge cake, sliced 1/2 inch thick
- Garnish: lemon zest matchsticks
Whisk together 1/4 cup plus 2 tablespoons sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat. Simmer, stirring, until thick, 3 to 5 minutes.
Strain through a fine sieve into a bowl. Stir in grated zest. Gradually whisk in butter until smooth. Press plastic wrap directly onto surface of curd. Refrigerate until set, about 1 hour or up to 2 days.
Preheat oven to 425 degrees. Toss fruit with remaining 1/4 cup sugar. Roast fruit on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes. Transfer to a bowl, with juices. Let cool slightly.
Whisk cream until soft peaks form. Whisk curd to loosen. Working in 3 additions, fold whipped cream into curd.
Layer a third of the cake in the bottom of a 12-cup bowl. Cover with a third of the lemon mousse. Spoon a third of the roasted fruit over lemon mousse. Repeat twice with remaining cake, lemon mousse, and fruit. Refrigerate trifle at least 2 hours or up to 1 day. Garnish with lemon zest.