1 pt. baskets of blueberries
1 ½ pt. basket of raspberries
1 pt. basket strawberries, halved
3 tbsp. sugar, adjust to the sweetness of the fruit
1 ½ tsp. cornstarch
1 tsp. vanilla
4 tbsp. sugar
1 qt. whipping cream
10 oz. jar lemon curd
Pound cake loaf sliced in ¼” slices
Makes 12 servings.
Cook the berries, 3 tbsp. sugar and the cornstarch slightly in a saute pan just until the berries start to burst. Some sauce will start to form.
Beat the vanilla and whipping cream until soft peaks form. Add sugar 1 tbsp. at a time until stiff peaks form. Gently fold in the lemon curd.
Start layering in a glass triﬂe bowl: 1/4 of the whipped cream mixture, 1/3 of the sliced pound cake in a single layer, 1/3 berries; continue layering, ﬁnishing with the whipped cream mixture.
Option: This is also delicious with a little raspberry liquor sprinkled on the pound cake layers!
You can add spices like cinnamon and nutmeg for fall with pears and apples. You can make it tropical with bananas, papaya, toasted coconut and coconut rum or even lemon curd!
½ cup Meyer lemon juice (about 3 lemons)
¾ cup organic sugar (I get this at Whole Foods market)
2 large eggs
¼ lb. unsalted butter, cut into 8 pieces
This makes about 16 oz.
Zest the lemons, and squeeze the juice.
Wisk juice, zest, sugar and eggs in a double boiler then after the sugar has dissolved, add the butter and continue whisking over simmering water until it gets a little thick and lighter in color- about 10 minutes.
Immediately strain it through a ﬁne strainer into jars.
Usually I harvest my lemons and quadruple the recipe. The jars go into the freezer and either dole them out to friends or use them. It could last in the refrigerator for about 2 weeks.