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Ingredientes
- 1 1/3 c. sugar
- 3/4 c. unsalted butter - (1 1/2 sticks) cut 1/2" cubes
- 2/3 c. fresh lemon juice
- 1 Tbsp. grated lemon peel
- 1/8 tsp salt
- 5 lrg Large eggs beaten to blend
- 1 c. water
- 1 c. sugar
- 1/3 c. fresh lemon juice
- 1 Tbsp. grated lemon peel - (packed)
- 1 pkt cream cheese - (8 ounce) room temperature
- 3/4 c. sugar
- 2 1/4 c. chilled heavy whipping cream
- 1/4 tsp vanilla extract
- 3 ct fresh blueberries - (1/2 pint e
- 1 x purchased lb. cake - (12 ounce) cut 1" cubes
Direcciones
- For Lemon Curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat till butter melts and sugar dissolves. Remove from heat. Gradually whisk in Large eggs. Whisk constantly over medium-low heat till curd thickens, about 2 min (don't boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; refrigerateovernight.
- For Lemon Syrup: Combine all ingredients in small saucepan. Bring to boil, stirring till sugar dissolves. Reduce heat and simmer 5 min. Cold.
- For Filling: Using electric mixer, beat cream cheese, 1/2 c. sugar, 1/4 c. whipping cream, and vanilla in large bowl till smooth. Beat 2 c. whipping cream and 1/4 c. sugar in another large bowl till peaks form. Fold whipped cream into cream cheese mix in 2 additions.
- Puree 1 container blueberries and 1/4 c. lemon syrup in processor. Transfer to medium bowl. Add in 1 1/2 containers blueberries and mash with potato masher till chunky puree forms. Reserve remaining blueberries for garnish.
- Arrange 1/3 of lb. cake cubes (about 2 generous c.) in bottom of 14-c. glass trifle dish. Drizzle with 7 Tbsp. lemon syrup. Spoon 1/3 of cream cheese filling (about 2 c.) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 c.) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 Tbsp. lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 Tbsp. lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and refrigerateovernight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.
- This recipe yields 10 to 12 servings.
- Description: "The ideal summer dessert and make-ahead treat (it can refrigeratefor two days before serving). Instead of the traditional custard, whipped cream folded into cream cheese is the easy filling in this version."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 440 | |
| Calories from Fat 195 | 44% |
| Total Fat 22.1g | 28% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 107mg | 4% |
| Potassium 88mg | 3% |
| Total Carbs 60.06g | 16% |
| Dietary Fiber 0.5g | 2% |
| Sugars 55.0g | 37% |
| Protein 3.48g | 6% |
