Lemon Blueberry Trufle

Ingredients & Directions

For the Lemon Curd

1. 7 large egg yolks
2. 2 large eggs
3. 1 cup + 2 tablespoons sugar
4. 2/3 cup fresh lemon juice
5. 1/4 cup lemon zest (plus a little extra for garnish)
6. 1/8 teaspoon salt
7. 4 tablespoons unsalted butter — cut in 1/2 inch pieces
8. 3 tablespoons heavy cream

 

For the Blueberry Syrup

1. 2 1/2 cups blueberries (I use frozen but fresh is okay too)
2. 1/2 cup water
3. 1/2 cup sugar
4. 2 tablespoons lemon juice

For the Mascarpone Filling

1. 2 (8 oz) packages mascarpone cheese
2. 1 cup white chocolate (I use baking chips and melt with a little butter or oil)
3. 1 cup heavy cream

To Assemble

1. 8 ounces ladyfingers (can also use sponge cake)

Lemon Curd

1.   In a medium saucepan, whisk the egg yolks, whole eggs and sugar together until combined. Whisk in the lemon juice, zest and salt.

2.   Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens to a thin sauce-like consistency, about 5 minutes.

3.   Immediately strain the curd through a fine-mesh strainer into a medium-size bowl and stir in the cream. Cover with plastic wrap and place in the refrigerator to cool completely.

 

Blueberry Syrup

1.   Place blueberries and water in a medium saucepan over medium-high heat. Using a whisk or wooden spoon, crush the berries. Bring the berries to a boil, then lower temperature to medium-low and simmer for about 10 minutes.

2.   Remove pan from heat and pour berries into a strainer over a glass measuring cup or bowl. Using he back of a spoon or ladle, press as much juice out of the blueberries as you can. Discard solids.

3.   Return blueberry juice to the pan, then add lemon juice and sugar. Bring to a boil and simmer for about 5 minutes until mixture thickens slightly. Remove from heat and chill in refrigerator to cool completely.

Mascarpone Filling

1.   Microwave white chocolate in a microwave-safe bowl until smooth. Set aside. Whip heavy cream in a stand mixer or with a hand mixer until soft peaks form. Set aside.

2.   Cream mascarpone cheese in a stand mixer for about one minute. Add melted chocolate and mix until combined. Fold ¼ of the whipped cream into the mixture. Add the remaining whipped cream and fold–try not to overmix!

To Assemble you will need a 9x13 dish.

1.   While wearing gloves (the blueberries might stain your fingers), dip each lady finger into the blueberry syrup and place one layer on the bottom of your dish. 

2.   Spread half of the lemon curd on top of the blueberry syrup-soaked ladyfingers. Then follow with half of the mascarpone filling.

3.   Repeat these steps one more time with remaining ingredients, and garnish with a sprinkle of fresh lemon zest or blueberries. Place in the refrigerator for at least 4 hours or overnight before serving. Enjoy!

Notes: Blueberry Syrup and lemon curd can be made a day ahead of time. If using lady fingers, I suggest storing in refrigerator over night to insure the fingers are soft when eating. This will keep about 3-4 days in refrigerator.