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Trifles
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.
Read more about the
English
Trifle.
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