Port Trifle
By: Anonymous
Published: Saturday, February 13, 2010 - 4:39am

Ingredients




cup unsalted butter, room temperature
cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
teaspoon almond extract
3 eggs
cup pastry flour
teaspoon salt
1 teaspoon baking powder
cup buttermilk or ½ cup milk with 1 tsp
1 tablespoon turbinado sugar, for sprinkling
Custard
cup whipping cream
2 teaspoons vanilla extract
3 egg yolks
cup sugar
3 tablespoons sherry
1 tablespoon lemon juice
1 cup mascarpone cheese
Port Glaze
1 cup port
cup sugar
1 cinnamon stick
4 black peppercorns
1 cup strawberries, hulled and quartered
1 cup raspberries
1 cup sweet cherries, pitted
Berry Mixture
cup raspberries
cup blueberries and
cup blackberries, mixed together

Preparation

1 To Assemble:For cake, preheat oven to 300 F and grease an 11 x 17-inch jelly roll pan and sprinkle bottom & sides with sugar, shaking out excess. 2 Beat butter with sugar until fluffy. Add lemon zest and extracts. Add eggs one at a time, mixing well after each addition. In a separate bowl, sift flour with salt and baking powder. Stir in flour alternately with buttermilk, starting and ending with the flour. Scrape batter into prepared pan, spread to level and sprinkle with turbinado sugar. Bake for 55 to 65 minutes, until a tester inserted in the canter of the cake comes out clean. Let cake cool for 15 minutes in pan, then turn out onto