Lemon Curd And Blueberry Trifle

Directions

1. For Lemon Curd: Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat till butter melts and sugar dissolves. Remove from heat. Gradually whisk in Large eggs. Whisk constantly over medium-low heat till curd thickens, about 2 min (don't boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; refrigerateovernight.
2. For Lemon Syrup: Combine all ingredients in small saucepan. Bring to boil, stirring till sugar dissolves. Reduce heat and simmer 5 min. Cold.
3. For Filling: Using electric mixer, beat cream cheese, 1/2 c. sugar, 1/4 c. whipping cream, and vanilla in large bowl till smooth. Beat 2 c. whipping cream and 1/4 c. sugar in another large bowl till peaks form. Fold whipped cream into cream cheese mix in 2 additions.
4. Puree 1 container blueberries and 1/4 c. lemon syrup in processor. Transfer to medium bowl. Add in 1 1/2 containers blueberries and mash with potato masher till chunky puree forms. Reserve remaining blueberries for garnish.
5. Arrange 1/3 of lb. cake cubes (about 2 generous c.) in bottom of 14-c. glass trifle dish. Drizzle with 7 Tbsp. lemon syrup. Spoon 1/3 of cream cheese filling (about 2 c.) over cake in dollops; spread to sides of dish. Spoon half of blueberry puree over; spread to sides of dish. Spoon half of lemon curd (about 1 1/4 c.) over blueberry puree in dollops, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 7 Tbsp. lemon syrup, 1/3 of cream cheese filling, and remaining blueberry puree, then remaining cake cubes, 7 Tbsp. lemon syrup, and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved blueberries. Cover and refrigerateovernight. (Can be made 2 days ahead. Keep refrigerated.) Spoon trifle into dessert dishes.
6. This recipe yields 10 to 12 servings.
7. Description: "The ideal summer dessert and make-ahead treat (it can refrigeratefor two days before serving). Instead of the traditional custard, whipped cream folded into cream cheese is the easy filling in this version."