Strawberry lemon trifle
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Strawberry lemon trifle
Last updated 6/12/2012 1:25:07 AM. Recipe ID 58942. Report a problem with this recipe.
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      Title: Strawberry lemon trifle
 Categories: Fruits/nuts, Desserts
      Yield: 12 Servings
MMMMM-----------------------GENOISE LAYER----------------------------
      4 lg Eggs
      1 pn Salt
    2/3 c  Sugar
    1/2 c  Cake flour
      3 tb Cornstarch

MMMMM-----------------------LEMON FILLING----------------------------
    3/4 c  Lemon juice
      1 c  Sugar
    1/2 c  Butter
      6    Egg yolks
  1 1/4 c  Whipping cream

MMMMM----------------------STRAWBERRY SYRUP---------------------------
    1/2 c  Water
    1/2 c  Sugar
      1 pt Strawberries
      2 tb Kirsch
      1 c  Toasted sliced almonds
      2 pt Strawberries
      1 c  Whipping cream
           - for finishing
  FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl
  of an electric mixer and whisk in salt, then sugar. Place the bowl
  over a pan of simmering water and whisk until just lukewarm. Whip by
  machine until cold and increased in volume, about 4-to-5 minutes. Mix
  cake flour and cornstarch. Sift over egg foam in 3 or 4 additions,
  folding it in with a rubber spatula. Pour the batter into a buttered,
  paper-lined 10-inch round pan and level it off. Bake the Genoise
  layer about 30 minutes until it is well risen, golden and beginning
  to shrink away from sides. Unmold immediately and cool on a rack.
  Bake and cool the Genoise layer. FOR THE LEMON FILLING: Combine lemon
  juice, sugar and butter in a non-reactive saucepan. Bring to a boil
  over low heat. Whisk yolks in a bowl and whisk in 1/3 mixture. Return
  remaining lemon mixture to a boil over low heat and whisk in yolk
  mixture. Continue cooking several minutes, whisking constantly, until
  thickened and just at a boil. Pour into a bowl, press plastic wrap
  against surface and chill. Immediately before using, whip cream and
  fold into lemon curd. FOR THE STRAWBERRY SYRUP: Combine water and
  sugar in a saucepan and bring to a boil. Rinse, hull and puree
  strawberries. Add puree and kirsch to syrup off the heat. Strain and
  chill. To assemble, rinse remaining berries and reserve six for a
  decoration. Hull and slice remaining berries. Cut Genoise into thin
  vertical slices. Place a layer of cake slices in a glass serving
  bowl. Moisten cake with syrup and strew with 1/4 each of the sliced
  berries, almonds and jam. Spread with 1/4 of the lemon filling.
  Repeat with remaining ingredients, ending with a layer of cake slices
  and syrup. Whip remaining cream and spread half on the trifle.
  Decorate border with remaining cream (pipe with a star tube) and
  reserved strawberries. Chill until serving time.

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Recipe ID 58942 (Apr 03, 2005)

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