Strawberry & Lemon Curd Trifle
Source of Recipe
joyofbaking.com
List of Ingredients
1 pound (454 grams) fresh strawberries
2 tablespoon (25 grams) granulated white sugar
8 - 1/2 inch (1.25 cm) slices of Pound Cake (home made or store bought)
approximately 2 tablespoons Grand Marnier or other spirit
1/2 cup (120 ml) Strawberry Puree (one half the recipe)
1 cup (240 ml) heavy whipping cream
1 tablespoon (12 grams) granulated white sugar
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
4 crushed Amaretti Cookies (home made or store bought)
Lemon Curd:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
Recipe
Strawberries: Cut the strawberries into bite-size pieces and place in a large bowl. Sprinkle the 2 tablespoons (25 grams) sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
Pound Cake: Cut eight 1/2 inch (1.25 cm) slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside.
Lemon Curd Cream: Whip the heavy whipping cream until soft peaks form. Add the 1 tablespoon (12 grams) granulated white sugar and whip to combine. Add the lemon curd and beat until incorporated. Set aside.
To Assemble the Trifles: Place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon (approximately) of Grand Marnier.
Next spoon about 1 tablespoon of Strawberry Puree on top of each round of cake. Cover the puree with some of the fresh cut-up strawberries. Place a large dollop of the lemon curd cream on top of the fresh strawberries.
Repeat the layers, starting with the pound cake. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
Just before serving sprinkle with the crushed Amaretti Cookies.
Serves 4.
Lemon Curd:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C).
This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to two weeks.
Makes 1 1/2 cups (360 ml).
If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
Note: When making a trifle it is a good idea to plan ahead so you don't have to bake everything the day you want to assemble the trifles. Whenever you make a pound cake or sponge cake it is a good idea to freeze some so you will have it on hand when you want to make a trifle. (Using a store bought cake is fine if you don't want to bake or do not have some in the freezer.)
Whenever you make strawberry or raspberry puree, freeze some to have on hand. However, jam or preserves are a very good substitute for the puree and will save you time.
You can use store bought lemon curd but home made is less expensive to make and does taste better. Lemon curd can be made up to two weeks in advance and in fact the flavor benefits from being made in advance. If using store bought Lemon Curd, taste it first before adding to the whipping cream. You may want to add a little lemon zest and maybe a little lemon juice to jazz it up a bit.
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