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Dozen Flours

Sincere Acts of Sweetness

July 2, 2007

Raspberry-Lemon Trifle


Yolanda was very specific with her request. Although she didn't say she wanted a trifle per se, she did say she wanted something that was cold, wet, and fruity. She also didn't want anything that contained chocolate. The choice was obvious; it had to be a trifle.
Since raspberries are in season this recipe jumped out to me. It seemed the epitome of summer to me and it tasted like it too with its flavorful lemon curd, and bright, sweet taste of the raspberries, this dessert was everything I hoped it would be.  This lemon curd is excellent and I've used it many, many times over the years to fill cupcakes, cakes and pies. It's the best curd I've ever had.


My only problem was that I didn't buy enough pound cake (I bought a 10 oz instead of the 16 oz) so it was a little on the small side. It worked out fine though. Yolanda was thrilled.
 

Raspberry Lemon Trifle
Yield: 15 or so 1/2 cup servings, 
Adapted from Bon App├ętit, June 2001

Syrup
1/2 cup sugar
1/3 cup fresh lemon juice
1/4 cup water

Curd <-- Amazing!
4 large eggs
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel

Fruit and Topping
4 1/2-pint baskets fresh raspberries or 1 bag frozen raspberries
1/4 cup plus 3 tablespoons sugar

1 16-ounce frozen pound cake, thawed and trimmed of outside dark outer shell (save trimmings to be added to center of trifle later)

2 cups chilled whipping cream

For syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.

For curd: Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)

For fruit and topping: Combine raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally for at least 30 minutes.

Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 tablespoons syrup; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd.

Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Cover; chill overnight.

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