Peach Trifle w/Lemon Mousse
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!
Ingredients:
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)
Salt
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.
