Prepare the Lemon Curd: In a saucepan, combine Lemon juice, Granulated sugar, Butter, and Egg yolks. Cook over medium heat, stirring constantly, until thickened. Stir in Lemon zest. Let cool.
Prepare the Biscotti: Roughly chop the Almond biscotti.
Make the Meringue: Beat Egg whites with Cream of tartar until soft peaks form. Gradually add Granulated sugar, beating until stiff, glossy peaks form. Stir in Vanilla extract and Almond extract.
Whip the Cream: In a separate bowl, whip Heavy cream with Powdered sugar until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Almond biscotti, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.
Ingredients
8
3/4 cup180 mLLemon juice-freshly squeezed
1 1/4 cup295 mLGranulated sugar
3/4 cup170 gButter-unsalted
55Egg yolks-large
1 tbsp15 mLLemon zest
8 oz227 gAlmond biscotti
55Egg whites-large
3/4 cup150 gGranulated sugar
1/4 tsp1.25 mLCream of tartar
1 tsp5 mLVanilla extract
1/4 tsp1.25 mLAlmond extract
1 1/2 cup360 mLHeavy cream
2 tbsp30 mLPowdered sugar
Equipment
Saucepan
Mixing bowls
Whisk
Knife
Trifle bowl
Kitchen torch (optional)
Instructions
Prepare the Lemon Curd: In a saucepan, combine Lemon juice, Granulated sugar, Butter, and Egg yolks. Cook over medium heat, stirring constantly, until thickened. Stir in Lemon zest. Let cool.
Prepare the Biscotti: Roughly chop the Almond biscotti.
Make the Meringue: Beat Egg whites with Cream of tartar until soft peaks form. Gradually add Granulated sugar, beating until stiff, glossy peaks form. Stir in Vanilla extract and Almond extract.
Whip the Cream: In a separate bowl, whip Heavy cream with Powdered sugar until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Almond biscotti, Lemon Curd, and Whipped cream. Repeat layers. Top with Meringue and lightly brown with a kitchen torch or under the broiler.
Comments