Blackberry Curd Trifles
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Serves: 8 trifles
 
Blackberry curd is layered with pound cake and whipped topping, an easy and elegant summer dessert.
Ingredients
  • 1 cup black berries
  • 8 egg yolks
  • 1½ cups sugar
  • ½ cup lemon juice
  • 5 tablespoons butter, cut into tablespoons
  • Pinch of salt
  • 1 container frozen whipped topping, thawed
  • 2 pounds pound cake
  • 8 dessert cups or one large trifle bowl.
Instructions
  1. In a small saucepan, add berries and three tablespoons water. Turn the heat on to medium and simmer the mixture until the berries are cooked down (about 5-7 minutes), using a spoon to smash them as you go.
  2. Press the pulp through a fine-mesh sieve set over a bowl until you have about ¼ cup of blackberry juice.
  3. In a heatproof bowl, combine the blackberry juice, egg yolks, sugar and lemon juice. Place over a pot filling with two inches of simmering water.
  4. Cook the mixture (stirring almost constantly with a wooden spoon) until its thick and the egg yolks are cooked, about 15 minutes. The mixture is ready when the curd coats the back of a spoon and you draw a line with your finger down the back and the mixture stays separated. It should also be at a temperature of 160 degrees.
  5. Once the mixture has thickened, remove from heat and slowly stir in butter, one pat at a time.
  6. Transfer to another bowl or container and chill.
  7. To assemble the trifles, place a dollop of whipped in the bottom of each dessert cup. Place a slice of pound cake on top, followed by a generous slathering of curd. Repeat one more time.
  8. Serve.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/blackberry-curd-trifles/