English Berry Trifle
1/4 cup (or to taste) Sweet Sherry or Port
For the Lemon Curd:
4 large eggs
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel
Fruit and topping:
4 1/2-pint baskets fresh strawberries
1/4 cup plus 3 tablespoons sugar
1/4 cup berry preserves of your choice
1 16-ounce pound cake
2 cups whipped cream, chilled
Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
For fruit and topping:
Combine 2 baskets strawberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, alcohol, preserves, and curd. Cover; chill (preferably overnight).
Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
Try with your favorite fortified wine, such as Sherry, Port or Marsala, and any combination of fruit. Using a store-bought pound cake makes this an easy-to-assemble dessert, perfect for any occasion, especially the holidays!
Saturday, December 17, 2011 - 9:15am