Double Berry Lemon Mousse Trifle

As I promised yesterday, I am putting in the links to my various 'sweet tooth' boards on Pinterest. 

I would love to bake everyday.  Since starting Weight Watchers two months ago, the only thing I have baked was English Scones with currants.  The only reason I made them is because I am a recipe tester for Cook's Illustrated magazine.  I can honestly say they are each worth the six points apiece.  I gave a few away, ate one, and froze the rest.  As soon as they publish the recipe I will share it with you.

And without further ado, here are the Boards:

Cookie Monsters
Bars and Brownies
Just Creamy Desserts
Fruity Desserts
Puddings, Flans, Custards - Creamy puddings, rice puddings, bread puddings, flans and creme caramel
Chocolate Desserts
Let Them Eat Cake
Let them eat LAYER Cake
Pound and Bundt Cakes
As American as Apple (and Pear) Pie - Apple and Pear pies, tarts, and crostatas
Berry and Cherry Pies and Tarts
Stone Fruit Pies and Tarts - Peaches, plums, apricots
Creamy Pies and Tarts - Lemon, sweet potato, pumpkin, key lime
Chocolate and/or Nut Pies and Tarts
Say Cheese - Cake - Cheesecakes and cheese pies and tarts
Crisps and Cobblers
Cold Treats - Ice cream and frozen desserts
Candy and Nuts

And there you have it.  I definitely have a sweet tooth.  At a buffet I check out the dessert first.  I figure I will eat it anyway and I am more likely to eat less real food if I eat the piece of cheesecake I really want. 

Here is a recipe for one of my family's favorite desserts.

Double Berry Trifle with Lemon Mousse

2 quarts of fresh strawberries, stemmed

2 pints fresh raspberries
Or use a combination of berries in season to your taste
1 loaf Lemon Bread (Williams-Sonoma sells a mix), prepared and cut into cubes
12 ounces lemon curd
½ cup sugar
2 T cold water
4 T boiling water
2 tsp vanilla extract
3 cups whipping cream
2 tsp unflavored gelatin
2 T lemon zest
2 cups confectioner's sugar
3-4 Tbsps lemon juice

In a small bowl, add gelatin to cold water and allow to dissolve. 

In the bowl of a stand mixer, add the whipping cream, vanilla and sugar.  Whip the cream to soft peaks.  Remove a small amount of the cream to a medium bowl and add the lemon curd and 1 T of the lemon zest.  Fold the cream and the curd together to lighten the curd.  Add the lemon mixture back to the mixer.

Add the boiling water to the gelatin and stir until dissolved.  Add the gelatin to the mixer and immediately turn the mixer to medium high.  Whip until the cream forms stiff peaks. 

Make lemon glaze by adding lemon juice to confectioner's sugar to reach thin consistency.

To assemble, start the trifle with 1/3 of the bread cubes and drizzle 1/3 of the glaze over the top of the cubes to moisten.  Add 1/4 of the cream and start layering your berries.  You should end up with three layers.  Finish the trifle by spreading cream over the top (use a pastry bag with a star tip for an elegant presentation) and garnishing with berries and lemon zest.