Let me first apologize for my absence...it's been a busy summer and I have made a whole lot of boring, predictable meals (when I wasn't on vacation eating total garbage, that is!). So, to make up for it, here's a recipe for the most outstanding summer dessert I've had in...forever. It's tangy, creamy, gingersnappy...so many wonderful things in every bite. And, for you gingersnap/lemon virgins out there, I must say that it may be the best combo since dark chocolate and cream. Ok, well, nothing's THAT good!
**I used purchased lemon curd (Trader Joe's) and substituted OJ for the limoncello. I mashed the berries a bit more rather than letting them sit for hours and also didn't chill everything after assembly, just ate right away. I didn't like the idea of the cookies getting soggy...I like crunch. Divine!
Courtesy Bon Appetit
• 6 tablespoons (3/4 stick) unsalted butter
• 2/3 cup sugar
• 1/2 cup fresh lemon juice
• 2 tablespoons finely grated lemon peel
• 2 tablespoons heavy whipping cream
• Pinch of salt
• 2 large eggs
• 3 large egg yolks
• 2 cups fresh blackberries (about 12 ounces)
• 3 tablespoons sugar
• 2 tablespoons limoncello
• 1 teaspoon finely grated lemon peel
• 4 ounces gingersnap cookies (about 16)
• 1 1/2 cups chilled heavy whipping cream
• 1/3 cup mascarpone cheese
• Pinch of salt
• Even easier: High-quality purchased lemon curd can be used in place of homemade.
For lemon curd:
Melt butter in heavy large saucepan over medium heat. Remove from heat; whisk in sugar, lemon juice, lemon peel, cream, and pinch of salt. Add eggs and egg yolks; whisk to blend. Cook over medium-low heat until thick enough for mixture to leave path on back of spoon when finger is drawn across, stirring constantly, 6 to 7 minutes (do not boil). Strain into medium bowl. Cover with plastic wrap, pressing directly atop lemon curd. Chill at least 8 hours or overnight.
For blackberry compote:
Toss all ingredients in medium bowl to coat, lightly crushing some of berries to release juices. Cover and chill until sugar dissolves and juices form, about 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Place cookies in large resealable plastic bag. Crush cookies with mallet or rolling pin until largest pieces are about 1/2 inch. Using electric mixer, beat cream, mascarpone, and pinch of salt in large bowl just until peaks form. Arrange six 8-ounce parfait glasses or compote cups on work surface. Spoon 4 to 5 berries and some of juices in bowl into each cup. Cover and chill remaining berries in bowl for serving. Spoon 1/4 cup mascarpone whipped cream over berries in each cup, spreading in even layer. Add generous 1 tablespoon curd, spreading to edges. Sprinkle 1 tablespoon crushed gingersnaps over. Repeat layering 1 more time with mascarpone whipped cream, lemon curd, and crushed gingersnaps. Top with remaining cream. Cover; chill desserts at least 1 hour and up to 3 hours.
Uncover desserts. Spoon remaining berry mixture over and serve.
Prepare to eat repeatedly throughout the day :)