Strawberry and Lemon Curd
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,
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 (8 mm) thick) of the pound cake. Fill in any gaps with
extra 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 12-14
Note: This trifle can also be made into 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 10 individual
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