Prep Time: 1 hours, 00 minutes
Ingredients:
- 1/4 cup chilled unsalted butter, cut into 1/2 inch pieces
- 3 large egg yolks
- 3 large whole eggs
- 1 cup plus 1 tablespoon Cointreau, divided
- 2-1/2 cups sugar, divided
- 3 tablespoons freshly squeezed lemon juice, divided
- 2 tablespoons freshly squeezed orange juice
- zest of 1 lemon and 1 orange
- 1 pint each: strawberries, blueberries, raspberries, blackberries, rinsed and trimmed
- 1 cup water
- 14 ounces sponge cake, cut into 1 inch cubes
- 7 ounces crème fraiche
- 1 vanilla bean
- fresh mint sprigs for garnish
Preparation:
1. Make the citrus curd - Over double boiler, whisk together butter, egg yolks and whole eggs, 1/2 cup Cointreau, 1 cup sugar, 2 tablespoons each lemon and orange juices. When mixture has thickened to texture of loose pudding, remove from heat and strain. Stir in zests of lemon and orange. Set aside in refrigerator to cool.2. Prepare the berries - Macerate berries in mixture of 1/2 cup sugar, 1 tablespoon lemon juice and 1 tablespoon Cointreau.
3. Make the simple-syrup - Combine 1 cup sugar, 1 cup water and 1/2 cup Cointreau. Stir over medium heat until sugar is dissolved. Cool to room temperature. Drizzle sponge cake with syrup.
4. Prepare the crème fraiche - Whip crème fraiche with scraped vanilla bean until thickened and forming soft peaks.
5. Assemble the trifle - In a clear glass trifle dish, layer each component. Garnish with fresh mint.
