Ingredients: |
Ingredients: Ingredients
Pound cake (home made or store bought – frozen is fine- family size)
1 ½ C strawberry sauce
½ – ¾ lb. berries: can be strawberries, blackberries, blueberries or a mixture
1 ½ C lemon curd (home made or store bought)
1 ½ C heavy whipping cream
2 T white sugar
½ tsp. vanilla
4 crushed amaretti, almond or shortbread cookies
Strawberry Sauce
1 – 20 oz. bag of frozen unsweetened strawberries or 20 oz. fresh strawberries
¼ C sugar
Lemon Curd
3 large eggs
1/3 C fresh lemon juice (2-3 lemons) (not bottled)
1 T shredded lemon zest
¾ C sugar
4 T unsalted butter, at room temperature and cut into small pieces
Whipped Cream
1 ½ C heavy whipping cream
2 T sugar
½ tsp vanilla
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Directions: |
Directions:Strawberry Sauce:
Thaw berries. Place berries and juice in a food processor or blender or use stick blender and process until pureed. You should have 1 ¼ C puree.
Add the sugar and stir until dissolved. Store covered in refrigerator for up to one week. (Sauce can also be frozen.)
Lemon Curd:
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice until blended.
Cook, stirring constantly to prevent curdling until the mixture becomes thick (like sour cream or hollandaise). This takes about 10 minutes.
Remove from heat and strain or pick out any lumps. Whisk cut up butter into lemon mixture until butter has melted. Add lemon zest and let cool.
Cover immediately with plastic wrap (so a skin does not form) and store in the refrigerator for up to a week.
Whipped Cream:
With electric mixer, mix whipping cream, sugar and vanilla until stiff peaks form.
To Assemble
Have ready the strawberry sauce, pound cake, lemon curd, whipped cream and berries.
Line the bottom of a clear bowl with 1/3” slices of pound cake. Fill in any gaps with pieces of cake.
Pour ½ of the strawberry sauce over cake.
Top with ½ of the berries.
Pour ½ of the lemon curd over berries.
Top with ½ of the whipped cream.
Repeat all layers (cake, sauce, berries, lemon curd, and whipped cream).
Cover and refrigerate for 8 – 24 hours.
Before serving sprinkle with crushed cookies.
Serves 8-10
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Personal
Notes: |
Personal
Notes: This recipe produces a delicious dessert that feeds a lot of people and must be made the day before serving. Each of the steps is easy to prepare, and some may be made in advance of assembling the dessert. To have the most attractive results, use a clear glass dish that shows off the layers.
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This recipe for Berry and Lemon Curd Trifle is from