Strawberry Trifle
Source of Recipe
From chef and author Emeril Lagasse
Recipe Introduction
Strawberries! Those red heart-shaped refreshing fruits are always the tastiest during the summer months. Take advantage of the berries while they're at their best with Emeril Lagasse's recipes for Strawberry Shortcake, Strawberry Trifle and Panna Cotta with Strawberries.
List of Ingredients
1 1/2 quarts fresh strawberries, rinsed, patted dry, hulled and sliced
3 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons Grand Marnier, other orange-flavored liqueur, or orange juice
1 teaspoon finely grated orange zest
Prepared Lemon Pound Cake (store bought or your own homemade), 10 to 12 ounces, crusts trimmed and sliced 1/2-inch thick
Vanilla Pastry Cream
1 1/4 cups heavy cream
1 tablespoon confectioner's sugar
Bittersweet chocolate shavings for garnish (optional)
Recipe
In a large bowl, combine the strawberries, sugar, 3 tablespoons of the Grand Marnier, and the orange zest. Stir to combine and let sit for 15 to 30 minutes.
Cut the cake to fit in an even layer across the bottom of an 8 1/4-inch footed trifle bowl, or in a large, decorative bowl with straight sides. Spoon one-third of the berries and their juice over the cake, spreading evenly to the edges and allowing the juice to soak into the cake. Top with one-third of the pastry cream (recipe below), and repeat layering, ending with pastry cream. Cover with plastic wrap and refrigerate until well chilled, 2 to 3 hours.
In a medium bowl, beat the cream until frothy. Add the confectioner's sugar and remaining 2 teaspoons of Grand Marnier and beat until peaks form.
Unwrap the trifle and spread the whipped cream evenly across the top. Garnish the top with chocolate shavings and serve.
Yield: Makes 10 to 12 servings.
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