July 4th Trifle
Patriotic Summer Berry Trifle with Lemon Curd layers berries and whipped cream for a delicious, colorful treat. Perfect for festive occasions or just a special dessert.
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Cooking tools:
- Saucepan
- Whisk
- Glass pyrex bowl
- Mixing bowl
- Stand mixer
- Kitchen towel
- Plastic wrap
- Glass trifle bowl
- Pastry brush
- Spoon
- Sliced knife
- Cutting board
- Paring knife
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Colander
- Microplane
- Citrus press
Ingredients
- 6 egg yolks
- 1 cup sugar
- Zest and juice of 2 large lemons
- 1/2 cup (1 stick) cold unsalted butter, cut into about 24 small pieces
- 1 pint fresh strawberries, stemmed and halved lengthwise
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 2 cups heavy whipping cream, whipped
- 1 purchased lemon pound cake, sliced
- 1/4 cup Limoncello or Grand Marnier liqueur
- 1/2 pint fresh raspberries, optional
- Fresh mint leaves, garnish
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