Trifle Dessert with Lemon Curd and Berries
Mario Batali's Lemon Curd and Zabaglione Trifle
- 3 cups Whipped Cream (divided)
- 2 cups Lemon Curd
- 1 cup Mascarpone
- 1 cup Greek Yogurt
- 3 Egg Yolks
- 3 teaspoons Sugar
- 3 tablespoons Vin Santo
- Strawberries (sliced)
- 2 cups crushed Meringues
- Divide the whipped cream evenly between three bowls. Add lemon curd to one bowl, mascarpone to one and Greek yogurt to one. Stir each until fully incorporated.
- Over a double boiler, whisk together the egg yolks and sugar until pale and doubled in volume. Slowly whisk in the vin santo to create a zabaglione.
- Assemble the trifle with alternating layers of curd, mascarpone, berries, crushed meringues and yogurt. Finish with a layer of zabaglione. Garnish with fruit.