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Strawberry Lemon Trifle

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Submitted by Nette

YIELD

12 servings

PREP

60 min

COOK

30 min

READY

2 hrs

Ingredients

Genoise layer
4 4
LARGE LARGE EGGS
1 1
PINCH PINCH SALT *
158
CUP ML SUGAR
½ 118
CUP ML CAKE FLOUR
3 45
TABLESPOONS ML CORNSTARCH
Lemon filling
¾ 177
CUP ML LEMON JUICE
1 237
CUP ML SUGAR
½ 118
CUP ML BUTTER
6 6
EACH EACH EGG YOLKS *
1 ¼ 296
Strawberry syrup
½ 118
CUP ML WATER
½ 118
CUP ML SUGAR
1 473
PINT ML STRAWBERRIES *
2 3E+1
TABLESPOONS ML KIRSCH (CHERRY BRANDY) *
1 237
CUP ML ALMONDS
sliced, toasted
2 946
PINTS ML STRAWBERRIES *
1 237
CUP ML HEAVY WHIPPING CREAM
for finishing

Directions

FOR THE GENOISE: Preheat oven to 350℉ (180℃).

Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar.

Place the bowl over a pan of simmering water and whisk until just lukewarm.

Whip by machine until cold and increased in volume, about 4 to 5 minutes.

Mix cake flour and cornstarch.

Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula.

Pour the batter into a buttered, paper-lined 10-inch round pan and level it off.

Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides.

Unmold immediately and cool on a rack.

Bake and cool the Genoise layer.

FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a non-reactive saucepan.

Bring to a boil over low heat. Whisk yolks in a bowl and whisk in ⅓ mixture.

Return remaining lemon mixture to a boil over low heat and whisk in yolk mixture.

Continue cooking several minutes, whisking constantly, until thickened and just at a boil.

Pour into a bowl, press plastic wrap against surface and chill.

Immediately before using, whip cream and fold into lemon curd.

FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring to a boil.

Rinse, hull and purée strawberries.

Add purée and kirsch to syrup off the heat. Strain and chill.

To assemble, rinse remaining berries and reserve six for a decoration.

Hull and slice remaining berries.

Cut Genoise into thin vertical slices.

Place a layer of cake slices in a glass serving bowl.

Moisten cake with syrup and strew with ¼ each of the sliced berries, almonds and jam.

Spread with ¼ of the lemon filling.

Repeat with remaining ingredients, ending with a layer of cake slices and syrup.

Whip remaining cream and spread half on the trifle.

Decorate border with remaining cream (pipe with a star tube) and reserved strawberries.

Chill until serving time.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 461 58% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 96mg 4%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 20% Vitamin C 12%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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