Tipsy, Tropical Trifle

Tipsy, Tropical Trifle

środa, 29 stycznia 2014

Tipsy, Tropical Trifle

Time: 32 mins

Ingredients

• 3 tablespoons lemon zest
• 1/2 cup fresh lemon juice (4 to 6 lemons)
• 1 cup sugar
• 6 tablespoons butter
• 3 eggs, lightly beaten
• 1 egg yolk, lightly beaten

Directions

• 1 For Curd.
• 2 In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
• 3 Heat to dissolve sugar whisking after a minute.
• 4 Add butter and stir until it has melted and combined.
• 5 Remove from heat and cool to room temperature.
• 6 Beat eggs into cooled lemon mixture until well blended.
• 7 Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
• 8 Cool.
• 9 Softening apricots.
• 10 Add white Wine to Apricots for one hour then remove from wine.
• 11 Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
• 12 For Pudding.
• 13 Mix the pudding ingredients together whisk till smooth set aside.
• 14 Assembly.
• 15 In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
• 16 Repeat with second layer.
• 17 Top with 1/3 of cool whip garnish with rest of cashews a coconut.
• 18 Refrigerate till ready to eat.