Triple Citrus Trifle Recipe
Prep Time:
30 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 1 tablespoon Meyer lemon zest (from about 2 lemons)
  • ¾ cup sugar
  • 6 large egg yolks
  • ¼ cup freshly squeezed Meyer lemon juice (from about 3 each)
  • Pinch salt
  • ½ cup plus 2 tablespoons unsalted butter, cubed
  • 1 bergamot
  • ½ cup mascarpone
  • 1 cup heavy whipping cream
  • ¾ cup orange marmalade
  • 4 ounces vanilla cake, broken into chunks
  • 1 cup cara cara orange segments
Directions
  1. Bring a pot of water to a simmer.
  2. In a large metal nonreactive bowl, combine the lemon zest and sugar.
  3. Whisk in the egg yolks and lemon juice.
  4. Place the bowl over the simmering water and cook, stirring constantly, until the mixture is thick and reaches 181 F, about 8-10 minutes.
  5. Remove from the heat and add the butter and salt, whisking until the butter is melted and the mixture is smooth.
  6. Transfer the curd to a clean dish
  7. Cover the curd with plastic wrap pressing directly onto the surface to prevent a skin from forming. Let chill completely.
  8. Meanwhile, zest the bergamot into the mascarpone in the bowl of a stand mixer.
  9. Slowly add the cream and whip to stiff peaks.
  10. Transfer the whipped cream and lemon curd to separate piping bags.
  11. To assemble the trifle, gather 2 tall Collins glasses.
  12. Layer marmalade, cake, fresh orange segments, bergamot cream, and lemon curd in each glass.
  13. Serve immediately.