are a decadent dessert full of contrasting flavors and textures. They are 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 this
Strawberry and Lemon Curd Trifle right
away the flavors of each layer are distinct. But I find it best to chill it in the
refrigerator for several hours, or even overnight, so all the flavors have time
to soften and mingle. This is sure to become a favorite.
So let's begin. While this recipe make a large
trifle, enough to serve about 12 people, you can also make it into
individual servings (as in the above picture). The recipe will make about
10 single servings depending on the size, of course. Since this Strawberry and Lemon Curd 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 assemble the
trifle a day or two before it is to be served. So you can
make the pound 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
a liqueur. 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 Strawberry and Lemon Curd 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.
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 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
people. Preparation Time 30 minutes.
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 trifles.
Pound Cake (home made or store
bought) (can also use a sponge or butter cake or ladyfingers)
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