Lemon Mousse Trifle

This is my absolute #1 favorite dessert to serve and to eat, but it takes a lot of work and makes a lot of dirty dishes. However, it also makes plenty of scraps for the chef to snack on along the way!

* This dessert contains raw eggs, so if that’s not appealing, just stop here. Otherwise, be sure to get fresh high quality eggs and consume within 24 hours of preparation.

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Lemon Mousse Trifle

Fresh, light textured, creamy, sweet and sour, delightful. This dessert incites intrigue and wonder. How can this be so good? Please don't let me ever find the bottom of the dish kind of delicious.
Print Recipe
Prep Time 6 hours
Cook Time 4 hours
Total Time 12 hours
Course Dessert
Servings 8 people

Ingredients
  

  • 1 sheet pan cooled flat jelly roll lemon cake
  • 2 envelopes unflavored gelatin
  • 4-6 tablespoons cold water
  • 3 large lemons, zest and juice meyer lemons turn out good too
  • 4 separated eggs
  • 4 tablespoons sugar for mousse
  • 2 & 2/3 cups whipping cream for mousse
  • about 1 extra cup whipping cream for the top
  • simple syrup with lemon juice for assembly
  • candied lemon zest for the top

Instructions
 

  • Bake a lemon cake in a parchment lined jelly roll sheet pan, allow to cool while you prepare the other items (once cool, you will cut out shapes to fit neatly into your trifle container)
  • Zest 1 lemon and combine with 1-2 tablespoons of sugar in order to candy the zest. Rest in freezer, until ready to garnish
  • Juice the zested lemon and prepare a simple lemon syrup by warming juice, water and sugar on the stove. Reserve for assembly
  • Whip approximately 4 cups of whipping cream. Allow to rest in refrigerator while you prepare the mousse. Don't add sugar yet
  • Prepare the lemon mousse, steps 6-10
  • Dissolve gelatin in cold water, in a small pot that can later go on the stove. Let stand for at least 5 minutes
  • Beat the 4 egg yolks and 4 tablespoons of sugar until light and fluffy. Carefully blend in juice and zest of 2 remaining lemons
  • Melt dissolved gelatin over low heat. Add to the egg mixture, stirring well. (Once you add the gelatin you must be ready with the whipped cream and egg whites quickly or you will have lumpy mousse)
  • Take about 3/4 of the whipped cream from the refrigerator and fold into the egg mixture
  • Beat the egg whites until stiff peaks form. Fold into egg mixture
  • If desired, add any powdered sugar to remaining whipped cream to taste
  • Assemble trifles -- Layer cake, brush with simple syrup (prevents cake from being too dry), mousse, cake, syrup, mousse,etc. until containers are full, try to end with mousse. Add large dollop of sweetened whipped cream to the top. Finish with candied lemon zest
  • Chill for 2-20 hours prior to serving

Notes

* This recipe uses gelatin and is therefore not vegetarian. You might be able to substitute with agar agar powder, but I have not experimented with this yet.

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