- Serves 8.
- 1 cup sugar
- 2 Tablespoons cornstarch
- 2 teaspoons finely shredded lemon peel
- 1/4 cup lemon juice
- 1 teaspoon lime peel
- 2 Tablespoons lime juice
- 2/3 cup water
- 4 egg yolks
- 1/2 cup butter, cut up
- 2 (8 oz.) pkgs. mascarpone cheese, room temperature (may substitute cream cheese if unable to find)
- 3/4 cup sugar
- 1/2 cup milk
- 1 (11 oz.) frozen pound cake, thawed and cubed
- 1/2 cup orange juice, pear juice, or peach juice
In medium saucepan, stir together sugar, cornstarch, lemon peel, lemon juice, lime juice, lime peel, and water. Stir over medium heat until thickened slightly and bubbly. Stir whisked egg yolks into small amount of juice mixture (about 1/2 cup) to temper and prevent eggs from curdling. Return to juice mixture and cook over medium heat until mixture comes to a gentle boil. Cook 2 minutes more and turn off heat. Add cut-up butter. Whisk until blended and cover with plastic wrap. Chill 2 hours.
Beat softened cheese, 3/4 cup sugar, and milk with a wooden spoon until smooth. Layer pound cake, fruit juice, cheese mixture, and curd in that order. Repeat layers and refrigerate until ready to serve.