Strawberry and Lemon Curd Trifle
Strawberry and Lemon Curd Trifle:
Pound Cake (home made or store bought) (can also use a sponge or butter cake
or ladyfingers)
1 1/2 cups (360 ml) Strawberry Sauce
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
1 1/2 cups (360 ml) heavy whipping cream
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushed Amaretti Cookies or shortbread cookies (home made or store bought)
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, beat 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 home made or store bought pound cake. Fill in any gaps with
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 10 people.
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 8
individual servings (depending on the size of your glasses).
Prettypinkbutterfly
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