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http://www.lifestylefood.com.au/recipes/11292/lemon-curd-trifle

LifeStyleFOOD.com.au

Lemon Curd Trifle

Ingredients

  • 2 cups lemon curd

  • 1 almond cake

  • 2 cups cream anglaise

  • 2 punnets raspberries plus extra to serve

  • 250 mls cream lightly beaten to ribbon stage

  • approx. 50 mls sweet sherry

  • Lemon Curd

  • 230 grams unsalted butter

  • 460 grams caster sugar

  • 180 mls fresh lemon juice

  • 5 eggs, beaten

  • Almond Cake

  • makes cake to fit 9 inch tin.

  • 300 grams butter

  • 1.5 cups of caster sugar

  • 6 eggs, separated

  • 180 grams of sr flour

  • 300 grams almond meal

  • 1 teaspoon almond essence

  • pinch of salt

  • Cream Anglaise

  • makes 2 cups

  • 400 mls milk

  • 1 vanilla bean

  • 4 egg yolks

  • 150 grams sugar

Method

  • Lemon Curd:

  • 1.

    Melt butter and sugar together in top of a double saucepan – this will take about 15 minutes.

  • 2.

    Whisk in eggs and lemon juice, stirring constantly.

  • 3.

    Cook over medium heat until mixture coats back of spoon – about 15 minutes, stirring occasionally.

  • 4.

    Cool. Keep refrigerated. Will keep for one week.

  • Almond Cake:

  • 1.

    Cream butter and sugar.

  • 2.

    Add egg yolks one at a time beating each yolk in well.

  • 3.

    Fold in flour, almond meal and essence.

  • 4.

    Whisk whites until stiff.

  • 5.

    Fold into rest of mixture.

  • 6.

    Bake 30 – 45 minutes until golden and just firm to touch.

  • Cream Anglaise:

  • 1.

    Heat milk with vanilla until just boiling.

  • 2.

    Whisk yolks with sugar and whisk into hot milk.

  • 3.

    Cook over low heat stirring constantly until thick.

  • 4.

    Strain and cook.

  • To Serve::

  • 1.

    Cut cake into cubes about 2cm dice.

  • 2.

    Sprinkle with a little sweet sherry.

  • 3.

    Layer a bowl or in individual Parfait glasses with cake, cream anglaise, lemon curd and berries finishing with berries.

  • 4.

    Cover trifle with a layer of whipped cream.

  • 5.

    Leave for 4 hours (or overnight).

  • 6.

    Serve with extra berries.

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