Lemon Trifle with Tennessee Whipping Cream and Moonshine Macerated Berries

March 22, 2016

This is a Southern twist on a classic dessert, complete with Tennessee spirits. Recipe courtesy of the Music City Center.

Ingredients

Zest of one Lemon

Juice of 2 lemons

1 whole lemon

1¼ cup Sugar

5 egg yolks, lightly whisked

¾ cup unsalted butter, cubed

1 shot Whisper Creek Tennessee Sipping Cream

1 cup fresh whipped Heavy Cream

1 shot Ole Smokey Tennessee Raspberry Moonshine

6 oz container of fresh raspberries

1 cup Raspberry Dessert Sauce

2 cups pound cake, crust removed and diced into ½” pieces

Preparation

Lemon Curd
Process lemon juice, zest, and lemon in a food processor. Place in a sauce pan, add sugar and yolks. Cook over low heat stirring constantly until thick (should coat the back of a spoon), approximately 10 minutes. Remove from heat. Whisk in cubed butter. Strain custard, cover, and chill.

Whipped Tennessee Sipping Cream
Whip one cup of heavy cream until stiff peaks form. Fold in one shot of Whisper Creek Tennessee Sipping Cream.

Moonshine Macerated Berries
In a bowl add one shot of Ole Smokey Tennessee Raspberry Moonshine and one 6oz container of fresh raspberries. Muddle lightly.

Trifle
Assemble trifles in 6-8 individual martini glasses. Layer from bottom to top 1-5 Ingredients;

1. 1 cup Raspberry Dessert Sauce

2. 2 cups Pound cake – crust removed and diced into ½” pieces

3. 3 cups Preserved Lemon Curd (recipe to follow)

4. 1 cup Whipped Tennessee Sipping Cream

5. 6oz Moonshine Macerated Raspberries (recipe to follow)