My friends Brenda and Craig are moving across the pond so for their 4th of July BBQ I thought I'd make a very English dessert: Trifle! But of course it had to have a bit of patriotic spirit cause you know I love guns and freedom too.
A trifle can be made in a million different ways. The three key parts are: Cake/biscuit layer; Fruit; and Pudding layer (custard, creme anglaise, whipped cream etc.). In MY trifles there is a key 4th ingredient: Booze :)
Berries: - 2 lbs strawberries sliced thin
- 1 pint blueberries
- juice of one large lemon
- 1/4 cup sugar
- 1 1/2 tsp cornstarch
Cake: - Pound cake (store bought or even better make your own). I used a recipe from one of my favorite websites, The Joy of Baking: http://www.joyofbaking.com/PoundCake.html
- 1/4 cup Amaretto
Whipped Lemon Curd: - 1 cup lemon curd
- 1 pint heavy whipping cream
- 1 Tbsp sugar
- 1 tsp vanilla extract
Combine the berries, sugar, cornstarch and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools. Slice pound cake into 3rds and brush a liberal amount of amaretto onto each layer. Cut up cake into large cubes.
In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
To assemble, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake pieces. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.I left it for 5 hours in the fridge but I think overnight would be perfect.
This was soooooo great. Make it while there are lots of berries around!
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