Trifle is one of the easiest and most glamorous desserts to serve at a dinner party. Let your imagination run with what layers to make for the trifle, choose a big deep glass bowl and layer up- You can never go wrong with any trifle!!
This summer heat is only for fresh,chilled and fruity flavours. While I had made this when strawberries were in season, it will be an even better treat with the king of fruits -mango, plenty abundant now.
The lemon curd recipe is adapted from joyofbaking.com and it serves as a creamy,tangy custard like filling for trifles/pies/tarts/cakes. For the cake layer, I used sponge fingers (originally used for Tiramisu) which can be substituted by any sponge cake.
Ingredients (serves 6-8)
20-24 sponge fingers (or 1/2 kg sponge cake)
For the lemon curd
3 eggs
3/4 cup sugar
50 gms butter
1/4 cup lemon juice(freshly squeezed)
1 teaspoon grated lemon rind
1/2 cup light cream (optional)
For the strawberry sauce
18-20 medium strawberries, cut into big chunks
3/4 cup sugar
To garnish
Strawberries, sliced
Walnut halves
1. For the lemon curd, in a steel bowl placed over a pan of simmering water , whisk together all the ingredients (except the butter and rind). Keep whisking till the mixture begins to thicken (about 10 minutes) and you get a sauce like texture (see pic below). Turn off the gas and whisk in the butter and the rind. Let it cool, covered to prevent a film from forming. If a film forms, then re-whisk till there are no lumps. Whisk in the cream when the lemon curd has cooled.
2. For the strawberry sauce, heat the sugar and the strawberry in a pan on a slow flame just till the sugar melts and the strawberries soften (see pic below) . Cool the sauce.
3. To make the trifle, first layer the dish with the strawberry sauce. Place the crumbled sponge cake/fingers over this sauce. Next pour the lemon curd over the cake.
4. This recipe makes one layer only, for a larger gathering you can double the quantity to add another layer.
5. Garnish the top layer with strawberries and walnuts.
6. Chill for 5-6 hours before serving.
This summer heat is only for fresh,chilled and fruity flavours. While I had made this when strawberries were in season, it will be an even better treat with the king of fruits -mango, plenty abundant now.
The lemon curd recipe is adapted from joyofbaking.com and it serves as a creamy,tangy custard like filling for trifles/pies/tarts/cakes. For the cake layer, I used sponge fingers (originally used for Tiramisu) which can be substituted by any sponge cake.
Ingredients (serves 6-8)
20-24 sponge fingers (or 1/2 kg sponge cake)
For the lemon curd
3 eggs
3/4 cup sugar
50 gms butter
1/4 cup lemon juice(freshly squeezed)
1 teaspoon grated lemon rind
1/2 cup light cream (optional)
For the strawberry sauce
18-20 medium strawberries, cut into big chunks
3/4 cup sugar
To garnish
Strawberries, sliced
Walnut halves
1. For the lemon curd, in a steel bowl placed over a pan of simmering water , whisk together all the ingredients (except the butter and rind). Keep whisking till the mixture begins to thicken (about 10 minutes) and you get a sauce like texture (see pic below). Turn off the gas and whisk in the butter and the rind. Let it cool, covered to prevent a film from forming. If a film forms, then re-whisk till there are no lumps. Whisk in the cream when the lemon curd has cooled.
2. For the strawberry sauce, heat the sugar and the strawberry in a pan on a slow flame just till the sugar melts and the strawberries soften (see pic below) . Cool the sauce.
3. To make the trifle, first layer the dish with the strawberry sauce. Place the crumbled sponge cake/fingers over this sauce. Next pour the lemon curd over the cake.
4. This recipe makes one layer only, for a larger gathering you can double the quantity to add another layer.
5. Garnish the top layer with strawberries and walnuts.
6. Chill for 5-6 hours before serving.
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