this trifle is not trivial

Proud! That is what I am today! My precious baby girl graduates from the University of Arizona today with a Journalism major and a Creative Writing minor. She has been a hard-working dedicated student ever since kindergarten 17 years ago. Heck, since her “mini-threes” days in preschool! Now that I see her wearing her graduation gown and holding her degree, I cannot help but be proud of her. So yeah, I am a proud braggart mom, and I will not apologize for that, at least not today!

After the ceremonies, Dave and I are taking Marissa, Alberto (boyfriend), Grandpa Gene (my dad), and Connor (treasured baby brother) out to dinner at J Bar. You may recall that I posted about the amazing nachos we had there earlier this month(May 2). Well, Marissa has been craving them ever since reading that post, and whatever she wants, she gets today!

After dinner, we’ll be heading back to her house where she and her four beautiful roomies (see the picture below for the proof of said beauty!) are hosting a dessert party for all their families. The girls requested I make a trifle they tasted back in October that was posted here. I changed it up a bit for the occasion. The lemon curd is now a lemon-cherry curd and there is a fabulous addition – cream cheese filling. Expect more mama boasting and pictures tomorrow!

Marissa, Kaley, Kelsey, Paige, and Petra

Marissa’s Graduation Trifle

Lemon-Cherry Curd
1 cup fresh or frozen (thawed) pitted cherries
6 large egg yolks
1 cup sugar
Grated zest and juice of 2 large lemons
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Filling
8-ounce package cream cheese, room temperature
3/4 cup sugar
1/4 teaspoon vanilla extract
2 cups chilled heavy whipping cream
Lemon Syrup
1/4 cup water
1/4 cup limoncello
1/2 cup sugar
2 tablespoons fresh lemon juice

Purchased pound cake, cut into 1-inch cubes
2 cups blueberries
2 cups hulled and quartered strawberries
1 lemon, thinly sliced, slices then halved
Fresh mint, for garnish

Curd: Place cherries in the bowl of a food processor and blend into a smooth puree. Place puree in a strainer over a bowl and press on the solids until all the juices are released. You should have about 1/4 cup cherry juice. Discard the solids remaining in the strainer. Whisk the cherry juice, egg yolks, sugar, lemon zest, and lemon juice in a large metal bowl. Set bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir constantly with a heat-resistant rubber spatula until thickened, about 12 minutes. Add butter pieces a few at a time, stirring until each addition is melted. Remove from heat and allow to cool for about 30 minutes, then place a sheet of plastic wrap directly on the top of the curd and refrigerate until completely chilled.

Filling: Combine the cream cheese, sugar, and vanilla in a bowl with a whisk until smooth. In the bowl of a standing mixer, whip the cream until stiff peaks form. Fold the cream cheese mixture into the whipped cream until smooth.

Syrup: Combine the water, limoncello, sugar, and lemon juice in a small saucepan and bring to a simmer over low heat, stirring until sugar is dissolved. Cool.

Assemble Trifle: Note: While layering, be sure you are able to see each layer along the sides of the bowl, all the way around. Place 1/3 of the pound cake cubes in the bottom of a trifle bowl. Drizzle with about 3 tablespoons of syrup. Spoon 1/3 of the whipped cream mixture atop the cake and smooth to the edges of the bowl. Place 1/2 of the blueberries and strawberries on top. Spoon 1/2 of the lemon-cherry curd atop the berries and smooth to the edges of the bowl. Repeat with 1/3 of the cake, syrup, and whipped cream. Repeat with the remaining 1/3 of the cake, syrup, and whipped cream. Top with remaining berries and curd. Garnish with lemon slices and mint sprigs. Cover and refrigerate until ready to serve. May be made 24 hours in advance.

Serves 12 – 16