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A super lemony treat for citrus lovers! Easy to make ahead of time, then finish off with a dollop of whipped cream and cardamom just before serving.
Makes
4 mini trifles
Ingredients
8 Otis Spunkmeyer® Iced Lemon Loaf Cakes
3 large egg yolks
1 zest of 1/2 lemon
1 cup fresh lemon juice
6 tablespoons granulated sugar
4 tablespoons unsalted butter, cut into pieces
1 cup heavy cream
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
Preparation
- Whisk yolks, lemon zest, lemon juice and sugar together in a medium saucepan over medium heat.
- Cook, stirring constantly, until mixture is thick and coats the back of a spoon. About 5-7 minutes. Remove from heat and stir in the butter until it is fully melted. Strain into a bowl and place the bowl inside a larger bowl filled with ice. Continue stirring until the lemon curd has cooled but has not set up.
- Beat the cream and vanilla extract until stiff peaks form.
- Cut each lemon loaf into four pieces.
- For each parfait, place 4 pieces of cake onto the bottom of small trifle cup. Layer with lemon curd and whipped cream. Repeat with 3 piece of loaf cake, lemon curd and final layer of whipped cream. Crumble the remaining piece of cake over the top of the parfait and sprinkle a final touch of ground cardamom over crumbles.
Recipe by Let Me Eat Cake
