Thursday, April 12, 2012

Strawberry Lemon Curd Trifle

I'm so pumped that Spring is here.  I am ready for fresh berries and better weather.

I made this for Easter but this is a great recipe for any get together!  
I'm thinking I will make this with blueberries and strawberries for Fourth of July too. 
Don't worry about the cake getting soggy, it's supposed to be saturated with the juices from the berries (and the booze, if you use it), it's what makes trifle, well... trifle!

A classic English trifle is a beautiful thing.  Delicious rich custardy pudding combined with a sponge cake, berries, sherry and whip cream.  I love that, but I wanted to have something lemony!  Most people lust after chocolate, I lust after lemons!

I made this on Easter Sunday morning with a minimal amount of effort, but I won't lie, a considerable amount of dirty dishes.  It depends on whether or not you make your own pound cake. I would say go for it, it's not that hard and tastes better than store bought.

Serves about 12

2 lbs strawberries, washed and sliced
1/2 cup sugar
1/4 cup Grand Mariner

1 Pound Cake, cut into cubes (about 4-5 cups), use store bought or my easy recipe below
2 cups lemon curd, recipe below
2 cups whip cream
8 oz cream cheese
1/2 cup sugar

Lemon Curd Ingredients:
6 egg yolks
1/2 cup lemon juice
2 Tbsp lemon zest
1 cup sugar
1 cube butter, cold and cut into cubes

Mix the egg yolks, the lemon juice & zest and the sugar thoroughly.  Over medium low heat in a rounded bottom saucepan, stir the mixture continuously with a whisk.  Keep the mixture moving, or it will cook into a scrambled egg sauce!!!  When it starts to thicken, remove from the heat and beat in the cold butter, 2-3 pcs at a time.  Chill until firm and cooled. If it is too thick when you are ready to assemble the trifle, then add some whipped cream and fold in, or stir in 1/2 cup of Greek yogurt to lighten the texture and make it easy to spread into the layers.

Whip cream until soft peaks appear, add sugar, and finally the cream cheese.  Beat until the whip cream mixture hold their shape nicely.

In a clear glass bowl, layer the cake, the berries (and their juice), the lemon curd and the whip cream: repeat.  Top with a nice display of whipped cream, and more berries, if desired.  Refridgerate until ready to serve.

Orange Pound Cake
Makes one 8x13 sheet pan (for trifle cake cubes).

1/2 cup orange juice
3/4 cup yogurt
1/3 cup sugar
3 eggs

1/2 cup oil
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Position rack in center of oven and preheat to 350°F.
Generously butter and line a 8x13 sheet pan with parchment and cooking spray.

Combine juice, yogurt, eggs, sugar, vanilla, and oil. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate.

Pour batter on the parchment lined sheet pan and bake for 20-25 minutes. Cool cake in pan on rack for 5 minutes.When completely cool, cut into 3/4" cake cubes.   (Can be made 1 day ahead. Wrap and store at room temperature.)

Here's some other favorite lemon desserts:
Lemon-Lime Basil Shortbread Cookies
Lemon White Chocolate Tart

Moist Lemon Bread
Lemon Bundt Cake

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