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1
Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend.
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2
Bring lemon juice and butter to boil in heavy small saucepan.
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3
Gradually whisk hot lemon mixture into egg mixture.
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4
{Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
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5
Stir until beginning to thicken and thermometer inserted into mixture registers 160F, about 4 minutes.
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6
Transfer curd to small bowl.
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7
Press plastic wrap onto surface of curd; refrigerate until cold.
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8
Puree thawed boysenberries and 4 tablespoons sugar in blender.
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9
Strain into medium bowl to remove seeds; discard seeds.
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10
(Curd and puree can be made 1 day ahead.
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11
Cover puree; chill curd and puree.)
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12
Using electric mixer, beat cream in large bowl until soft peaks form.
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13
Transfer 3/4 cup whipped cream to small bowl and reserve.
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14
{Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd.
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15
Spoon mousse into pastry bag fitted with large plain tip.
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16
Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses.
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17
Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd.
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18
Repeat layering with mousse and curd.
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19
Top with reserved whipped cream.
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20
(Can be made 8 hours ahead.
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21
Cover and refrigerate.)
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22
Garnish with fresh boysenberries, if desired.
