Ricotta Cream & Meyer Lemon Curd Trifle

Ricotta Cream & Meyer Lemon Curd Trifle
Yield: 8 servings 

You will need:
1. Meyer Lemon Curd – recipe below
2. Pound Cake or Yellow Cake – I used store bought
3. Ricotta Cream – recipe below
4. Toasted Shaved Almonds
5. 1 cup of Sweetened Whipped Cream – option for top

This dish can be assembled into a traditional trifle dish or use a cocktail/wine glass for individual servings. It is important to use glass so you can see all of the layers.  I used a skinny flower vase and was able to get three layers for a dramatic effect.

Assembly:
1. Cake – cut cake into 1/4” slices and layer on bottom
2. Curd – spoon curd over cake
3. Cream – I used a piping bag to help me get a nice swirl over the curd
4. Almonds
5. Cake
6. Curd
7. Cream
8. Whipped Cream – this is option. I also used a piping bag to make it pretty
9. Top with toasted Almonds
10. Refrigerate or serve

I didn’t have a traditional trifle dish and used a flower vase. You can get creative and don’t have to buy anything new.


Ricotta Cream:
Yield 1.75 cups

12oz Bellwether Whole Milk Ricotta
• ¼ cup Heavy Cream
• 3 Tlbs. Brown Sugar (or regular sugar)
 - Whisk together to a fluffy texture.


Lemon Curd:
Yield: 1.5 cups

• 3 – 4 Meyer lemons (or regular lemons) – for zest and ½ cup of lemon juice
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 3 extra-large eggs
• 1/8 teaspoon kosher salt

Directions:
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. The curd may seem a bit thin but it will thicken as it cools. I put it over ice to cool it down quicker so I could assemble my trifle. It can be made a day ahead and assembled closer to serving.