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Prep Time: 40 minutes, Cook Time: 10 minutes, Serves 6 2 bags organic frozen raspberries, thawed 1/4 cup sugar 1/8 cup Grand Marnier or an orange flavored liqueur 2 cups sweetened whipped cream, 1/2 cup reserved 1 1/2 cups lemon curd (see recipe below) 1 pound cake (purchased in our bakery and cut into 1-inch cubes) fresh mint fresh raspberries Put half the raspberries, 1/4 cup of sugar and the Grand Marnier in blender and puree. Mix with whole berries and set aside. Fold lemon curd and whipped cream together. Place half the pound cake in a decorative glass bowl or a traditional trifle dish. Drizzle with raspberry mixture. Spread half the whipped cream and lemon curd combination. Repeat the layers. Top with reserved whipped cream. Refrigerate for at least 12 hours before serving and garnish with fresh raspberries and a mint sprig before serving. Lemon Curd 3 Eggs 2/3 cup sugar 1/3 cup freshly squeezed lemon juice 4 tbsp Organic Unsalted Butter, cut into small pieces zest from two lemons Place a stainless steel bowl over a pot of simmering water. Whisk together eggs, sugar and lemon juice. Cook while stirring constantly until the mixture thickens (approximately 10 minutes). Remove from heat and strain to remove any lumps. Whisk butter into mixture, add lemon zest and allow to cool. Cover with plastic wrap so a skin doesn’t form. The curd will last up to two weeks in the refrigerator. |
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