Sweet Inspiration

Posted by Dr.Dar on July 15, 2010 · 6 Comments 

The whole thing was a total improvisation. The dude came back from the U.S and the need for a cake rose. We had a mixture of chocolate cake but he doesn’t care much for chocolate which still baffles me. However, cheesecakes are much to his taste. Alas it needs cooling and it was a little too late for that. So I figured… I always wanted to try and make a trifle. I kind of also wanted it to be similar to a lemon pie. So the idea for a Lemon Strawberry Trifle was formed.

Now, it may look like a long list of things to do. But it is actually quite simple. The Lemon Curd is from the ”sweet book” and is the tricky part of the recipe because of the eggs. Cause you don’t want to end up with a lemon omelet. So this step should be carefully executed. In fact you can make it before hand.

Lemon Curd

Ingredients

2 ½ tbsp lemon zests

1 cup lemon juice

300 gr sugar

4 eggs  + egg yolk

Pinch of salt

200 gr butter

Directions

1. Over medium to high burner whisk together the eggs, sugar, salt, lemon zest and juice until blended. Constantly stir (to prevent it from curdling), until the mixture becomes thick.
2. Add the butter and cook while still stirring for about 10 minutes (it will kind of shin by the end).
3. Let it cool. It will keep nicely refrigerated for say two weeks.

Trifle

Ingredients

Mascarpone cheese

Sugar

Lemon Curd

Pre made sponge cake

Strawberry jam

Limón cello

Strawberries

Directions

• Beat the mascarpone cheese with 2 tbsp sugar (or more if you like it sweeter).
• Soak the cake with a mixture of the strawberry jam and the Limón cello (or some other alcohol that suits you).

Now for the assembly:

1. Place a layer of the soaked cake at the bottom of the bowl.
2. Place some sliced strawberries.
3. Pour some of the Lemon Curd over the strawberries.
4. Pour the cream over the whole lot.

Repeat stages 1-4 till you’ve reached the top (or you’ve left with nothing).

To garnish, finish with a layer of cream and strawberries.

If you’ll let it rest for the night the flavors will mingle better. Though, it’s still quite good if set only for a few hours (at the refrigerator of course).

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Filed under Food · Tagged with lemon strawberry recipe