i had lemons on the counter, blueberries in the freezer and limoncello in the cabinet. my solution: a mini trifle!
armed with a ladyfinger recipe from the boastful baker, i baked the little cakes, made some lemon curd (thank you epicurious), and whipped up some whipped cream. this recipe makes 1, but i had plenty of lemon curd leftover, and that recipe can always be doubled.
lemon berry trifle
4 ladyfingers
lemon curd
1/4 c. fresh lemon juice
1 tsp. fresh lemon zest
1/4 c. sugar
1.5 large eggs*
3 tbsp. unsalted butter, cut into bits
2 tbsp. lemon juice
2 tbsp. limoncello
2 handfuls frozen blueberries (fresh berries are encouraged, but frozen works in a pinch!)
1 cup heavy cream cream
4 tbsp. sugar
make lemon curd: whisk together juice, zest, sugar and eggs in a small saucepan. add butter and whisk constantly over moderately low heat until curd shows whisk marks and the first bubble appears. remove from heat. transfer to container and cover top of curd with wax paper. chill for at least an hour.
thaw blueberries and toss with sugar. set aside.
combine lemon juice and limoncello. set aside.
whisk cream until almost stiff. add sugar and whisk until peaks form. fold 3/4 of the whipped cream into the chilled lemon curd.
assembling: brush ladyfingers with limoncello mixture. place enough ladyfingers to cover bottom of glass. top with lemon curd mixture, then sugared blueberries. repeat.
top with whipped cream and garnish with blueberries. enjoy!
update: i had leftover lemon curd/whipped cream and ladyfingers, so i used the cakes as makeshift dunkers and dunked them in the curd. no assembly, all delicious.
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* i split a recipe in half, hence the 1.5 eggs. i cracked two eggs, whisked until uniform, used half and saved the other half for breakfast the next morning.
