Raspberry Lemon Trifle
Any pound cake or sponge cake, cut into chunks
3-4 cup frozen raspberries
Sugar according needed sweetness for berries
2 tablespoons cornstarch
3 cups heavy cream
1 cup powdered sugar
Lemon curd, recipe follows. There will be extra left to use for other things.
2 whole eggs
8 egg yolks
2/3 cup lemon juice
1 cup sugar
2 tablespoons butter
There will be left over lemon curd which can be used for other desserts.
Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.
Place raspberries, sugar and cornstarch in sauce pan and combine well so that cornstarch is evenly coating frozen berries. Place on medium heat and stir constantly until raspberries just come to boil. Allow to boil 2 minutes. Remove from heat allow to cool.
In a large bowl add 2 cups heavy cream and 2/3 cup powdered sugar. Beat until stiff. Fold in as much cooled lemon curd to suit taste. Ant leftover lemon curd , use for other desserts.
Layer raspberry mixture , cake cubes then lemon curd mixture. Continue to layer until all mixtures are used. Refrigerate at least 4 hours, overnight even better. Prior to serving whip remaining 1 cup heavy cream and 1/3 cup powdered sugar and beat until thick. Top trifle with cream.
* You can drizzle a liqueur over cake cubes if desired.