Stone Fruit Trifle with Lemon Mousse
Ingredients
- ½ cup plus 2 tablespoons sugar
- 4 large egg yolks
- ¼ cup dry white wine, such as Sauvignon Blanc
- 2 teaspoons finely grated lemon zest, plus ¼ cup fresh lemon juice (from 2 lemons)
- Salt
- 6 tablespoons unsalted butter, room temperature, cut into small pieces
- 3 ½ pounds stone fruit, such as peaches or nectarines (about 8), halved, pitted, and cut into ½-inch wedges
- 1 ½ cups heavy cream
- 1 loaf homemade or store-bought pound or sponge cake, sliced ½ inch thick
- Garnish: lemon zest matchsticks
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