Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.For serving: If desired, top with the blackberries, raspberries and mint.If freezing overnight or longer, remove from the freezer 10 to 12 minutes before slicing.) (If storing longer, after 2 hours in the freezer remove, cover and return to the freezer. Top with the remaining whipped cream and use the back of a spoon to spread it and make peaks. Pour the filling into the cooled pie shell.Gently fold 3/4 cup of the whipped cream into the lemon curd mixture until combined. To a clean mixing bowl, add the lemon curd, cream cheese and sweetened condensed milk and beat until smooth.For the filling: In a stand mixer fitted with a whisk attachment, whip the cream, powdered sugar and vanilla until stiff.Set aside to cool while making the filling. Put the pie dish on a baking sheet and bake until slightly golden, about 5 minutes. Using the back of a measuring cup, press the crumbs firmly into a 9-inch round pie dish.Add the melted butter and granulated sugar and process until well combined the texture should be that of dry sand. Break the graham crackers, add them to a food processor and process to fine crumbs.For the crust: Preheat the oven to 350 degrees F.Cover with the reserved plain whipped cream. Uncover the cake and invert onto a platter remove the plastic.Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl set aside to macerate, 30 minutes.Cover with plastic wrap and refrigerate at least 6 hours or overnight. Top with another layer of cookies (you may have some left over). Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides.Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes.Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Meanwhile, puree 1 cup mixed berries in a blender until smooth.Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl set aside to macerate, 30 minutes.
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