Circle B Kitchen
Makes 1 large or 4 individual trifles
Several slices of pound cake or this cake
1 cup of lemon curd (here's my recipe)
4 egg yolks
1 1/3 plus a tablespoon of whole milk or half and half
1/4 cup sugar
limoncello for drizzling
crispy coconut macaroon cookies, crumbled
You can either do this in one large bowl or in individual parfait or wine glasses.
For the custard:
Warm the milk in a medium saucepan. In a bowl, whisk together the egg yolks and sugar. Whisk the warmed milk into the sugar/egg yolk mixture a little at a time and then pour all of that back into the saucepan. Heat the custard over medium heat, stirring constantly until thickened (it will just thicken slightly, but will get very thick as it cools). Do not let it boil or might separate. Remove from the heat and whisk in the lemon curd until blended. This mixture may be quite thin at this point.
Slice the cake into 1/2-inch slices and place a layer of them in the bottom of your bowl. Give that a good drizzling of the limoncello (you want this to soak into the cake), and then cover that with some of the custard. Repeat these layers until your bowl or glasses are full. Top with crumbled macaroons and lemon zest.
Refrigerate until about an hour or so before you want to serve these. I think they're best at room temperature or only just slightly chilled as the custard will soften and be more luscious.