Strawberry Lemon Trifle ( Part 1 )
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Genoise layer | |||
| 4 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
cake flour
|
|
| 3 | tablespoons |
cornstarch
|
|
| Lemon filling | |||
| ¾ | cup |
lemon juice
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 6 | each |
egg yolks
|
*
|
| 1 ¼ | cups |
heavy whipping cream
|
|
| Strawberry syrup | |||
| ½ | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | pint |
strawberries
|
*
|
| 2 | tablespoons |
kirsch (cherry brandy)
|
*
|
| 1 | cup |
almonds
sliced, toasted |
|
| 2 | pints |
strawberries
|
*
|
| 1 | cup |
heavy whipping cream
for finishing |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Genoise layer | |||
| 4 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 158 | ml |
sugar
|
|
| 118 | ml |
cake flour
|
|
| 45 | ml |
cornstarch
|
|
| Lemon filling | |||
| 177 | ml |
lemon juice
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 6 | each |
egg yolks
|
*
|
| 296 | ml |
heavy whipping cream
|
|
| Strawberry syrup | |||
| 118 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 473 | ml |
strawberries
|
*
|
| 3E+1 | ml |
kirsch (cherry brandy)
|
*
|
| 237 | ml |
almonds
sliced, toasted |
|
| 946 | ml |
strawberries
|
*
|
| 237 | 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.
