Peach Trifle w/Lemon Mousse

prepared by and photo by Emily Doscher

Once again, my Mother whipped this recipe up.  I was fortunate to partake in the inhaling of  the result when visiting her and my father.   I say inhale, because I, along with them, devoured our portions.  Easy to assemble.  Just have to give it some generous chilling time.  Yummy!

Size: serves 8-10

1/2 cup plus 2 tbsp sugar
4 large egg yolks
1/4 cup dry white wine, such as Sauvignon Blanc
2 tsp finely grated lemon zest, plus 1/4 cup fresh lemon juice (from 2 lemons)
6 tbsp unsalted butter, room temperature, cut into small pieces
3 1/2 lbs peaches or nectarines (about 8), halved, pitted, and cut into 1/2" wedges
1 1/2 cups heavy cream
1 loaf homemade or store-brought pound or sponge cake, sliced 1/2" thick
Garnish: lemon zest matchsticks


Whisk together 1/4 cup plus 2 tbsp sugar, the yolks, wine, lemon juice, and 1/4 teaspoon salt in a medium saucepan over medium-high heat.  Simmer, stirring, until thick, 3 to 5 minutes.

Strain through a fine sieve into a bowl.  Stir in grated zest.  Gradually whisk in butter until smooth.  Press plastic warp directly onto surface of curd.  Refrigerate until set, about 1 hour or up to 2 days.

Preheat oven to 425F. Toss peaches with remaining 1/4 cup sugar.  Roast peaches on 2 rimmed baking sheets, rotating their positions halfway through, until caramelized and juicy, 15 to 17 minutes.  Transfer to a bowl, with juices.  Let cool slightly.

Whisk cream until soft peaks form.  Whisk curd to loosen.  Working in 3 additions, fold whipped cream into curd.

Layer a third of the cake in the bottom of a 12 cup bowl.  Cover with a third of the lemon mousse.  Spoon a third of the roasted peaches over lemon mousse.  Repeat twice with remaining cake, lemon mousse, and peaches.  Refrigerate trifle at least 2 hours or up to 1 day.  Garnish with lemon zest.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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