rifles
are a decadent dessert full of contrasting flavors and textures. Beautiful to
look at and delicious to eat. This Strawberry and Lemon Curd Trifle is no
exception. It starts with a layer of buttery pound cake, followed by a layer of
strawberry sauce and fresh strawberries, then a layer of tangy and smooth lemon
curd, that is tempered by a layer of softly whipped cream. If you eat it right
away the flavor of each layer is distinct but if you leave it to chill in the
fridge for a few hours, the flavors all start to soften and mingle.
So let's begin. Since this trifle recipe has quite a few layers, it is a good idea
to make what you can ahead. That way all you need to do is put all the
layers together the day you need the trifle. So you can
make the cake, strawberry sauce, and lemon curd ahead of time. In fact,
you can make and freeze the pound cake up to a month ahead and the
strawberry sauce and lemon curd can be made up to a week in advance and
simply stored in the refrigerator.
Also, the beauty of the trifle is that variations exist
for every layer. If you don't like
pound cake, use a sponge cake, a butter cake, or even ladyfingers. Although I have not
soaked the cake in alcohol, you can sprinkle the cake with a little sherry or Grand
Marnier. And while I have used strawberry sauce you could
replace it with another fruit sauce or even a jam or preserve. Other berries or even peaches, pears, kiwi can be used for the strawberries. The
next layer is typically a custard or pastry cream
followed by whipped cream. For this
recipe, I have replaced the more traditional custard with lemon curd, followed by the
softly whipped cream. The trifle is finished with crushed Amaretti cookies
or shortbread cookies (store bought or home made).
Toasted nuts or fruit could also be used to decorate the top of the trifle.
Trifle: Have ready the pound cake, the strawberry sauce, sliced
strawberries, lemon curd, and whipping cream.
To make the
whipping cream: In the bowl of your electric mixer, or with a hand mixer, beat
the cream, sugar, and vanilla extract until stiff peaks form.
To assemble: In the
bottom of your trifle bowl place slices (about 1/3 inch thick) of the home
made or store bought pound cake. Fill in any gaps with pieces of the cake. Pour
half of the strawberry sauce over the pound cake. Top the strawberry sauce with
half of the sliced strawberries. Then pour half of the lemon curd over the
strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate
for 8 and up to 24 hours to allow the flavors to mingle. Just before serving
sprinkle the top of the trifle with the crushed Amaretti or shortbread cookies.
Serves about 10
people.
Note: This trifle
can also be made into about eight individual servings (as shown above). Simply
follow the recipe for the large trifle only instead of using a large trifle
bowl, use small glasses (about 1 cup (240 ml)). Makes about 8 individual servings (depending on the
size of your glasses).
Components of
Trifle:
Pound Cake (home made or store
bought) (can also use a sponge or butter cake or ladyfingers)
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rifles
are a decadent dessert full of contrasting flavors and textures. Beautiful to
look at and delicious to eat. This Strawberry and Lemon Curd Trifle is no
exception. It starts with a layer of buttery pound cake, followed by a layer of
strawberry sauce and fresh strawberries, then a layer of tangy and smooth lemon
curd, that is tempered by a layer of softly whipped cream. If you eat it right
away the flavor of each layer is distinct but if you leave it to chill in the
fridge for a few hours, the flavors all start to soften and mingle. 
