A perfect make-ahead dessert for Easter, Mother's Day or summertime entertaining.
20m
PREP TIME
10m
COOK TIME
361
CALORIES
11
INGREDIENTS
A perfect make-ahead dessert for Easter, Mother's Day or summertime entertaining.
20m
PREP TIME
10m
COOK TIME
361
CALORIES
11
INGREDIENTS
Ingredients 12 Servings
- Lemon Curd:
- 5 egg yolks
- 1 cup granulated sugar
- 1/3 cup lemon juice
- 1 teaspoon McCormick® Pure Lemon Extract
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 cup (1 stick) cold butter, cut into chunks
- Trifle
- 1 1/2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 4 cups angel food cake cubes
- 5 cups berries, such as sliced strawberries, blueberries and raspberries
INSTRUCTIONS
- 1 For the Lemon Curd, mix egg yolks, granulated sugar, lemon juice, lemon extract and ginger in medium saucepan with wire whisk until smooth. Cook and stir on medium heat about 8 minutes or until mixture is pale yellow and thick enough to coat the back of a spoon. Remove from heat. Add butter, 1 piece at a time, stirring until melted after each addition. Pour lemon curd into medium bowl. Place plastic wrap directly on surface of lemon curd. Cool slightly. Refrigerate at least 3 hours or overnight until well chilled.
- 2 For the Trifle, beat cream, confectioners’ sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Layer 2 cups angel food cake cubes, 1/2 each of the lemon curd, mixed berries and whipped cream in 2-quart glass serving bowl. Repeat layers. Cover.
- 3 Refrigerate at least 2 hours or until ready to serve. Garnish with additional berries, if desired.
NUTRITION INFORMATION
(per Serving)
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