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
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.
Press the pulp through a fine-mesh sieve set over a bowl until you have about ¼ cup of blackberry juice.
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.
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.
Once the mixture has thickened, remove from heat and slowly stir in butter, one pat at a time.
Transfer to another bowl or container and chill.
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.
Serve.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/blackberry-curd-trifles/