Monday, May 2, 2011
Lemon Berry Trifle
Lemon Berry Trifle
Berries (can be made the day before and refrigerated)
4 cups berries (any triple berry combination works, fresh or frozen (if frozen thaw and drain before using)
1 lemon, juiced
1/4 cup sugar
2 t cornstarch
Combine the berries, sugar lemon juice, and cornstarch in a medium sauce pan over medium-high heat. Bring to a simmer and cook until the berries start to break down, about 3-4 minutes. Remove from the heat and let cool. Cover and refrigerate until ready to use.
Lemon Curd (can be made unto 3 days in advance)
4 egg yolks
1 whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice (about 2 lemons), strained
8 T butter (1 stick), cut into pieces
1 T grated lemon zest (about 1 lemon)
Strain the yolks and whole egg through a fine mesh strainer into a heavy medium sauce pan. Add the sugar and lemon juice and whisk to combine.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This takes about 10-12 minutes. Transfer to a medium bowl and stir in the butter, one piece at a time, until fully incorporated. Stir in the lemon zest. Cover the surface with plastic wrap to prevent a skin from forming. Store in an airtight container until chilled through or for up to 3 days.
3 cups whipping cream
1/3 cup powdered sugar
1/2 t vanilla
1 recipe Lemon Curd (see above)
In a bowl, whip the cream with the powdered sugar and vanilla until soft peaks form. Whisk 1/4 cup of the whipped cream into the lemon curd to loosen it up. Add the rest of the whipped cream to the curd and fold in gently. Cover and refrigerate if not using immediately.
Lemon Pound Cake (can be made the day before or made and frozen for longer)
(this makes two rounds and I only used one for my trifle, I froze the other one for later use)
1 cup (2 sticks) butter, at room temperature
3 cups flour
2 t baking powder
1/2 t salt
2 cups sugar
5 large eggs
3/4 cup buttermilk
2 t lemon zest
2 T fresh lemon juice
Preheat oven to 325. Butter and dust with flour 2 round cake pans. Sift together the flour, baking powder and salt and set aside.
Place the butter in a large bowl and beat until soft, using a hand mixer. Add the sugar and beat until fluffy (1-2 minutes). Add the eggs one at a time, beating until incorporated after each one. Add the flour mixture alternating with the buttermilk, starting and ending with the flour mixture. Mixing well after each addition. Stir in the lemon juice and zest.
Pour the batter into the 2 prepared pans. Bake until a toothpick comes out clean 35-45 minutes. Cool for 5 minutes before removing from the pan and cooling completely on a wire rack.
To assemble the trifle, spoon a layer of lemon cream on the bottom of a trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don't worry if it doesn't completely coat the pound cake - just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers 2 more times finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to let this set for several hours before serving.