- 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
- 230 grams unsalted butter
- 460 grams caster sugar
- 180 mls fresh lemon juice
- 5 eggs, beaten
- Makes cake to fit 9 inch tin.
- 300 grams butter
- 1½ cups of caster sugar
- 6 eggs, separated
- 180 grams of SR flour
- 300 grams almond meal
- 1 teaspoon almond essence
- pinch of salt
- Makes 2 cups
- 400 mls milk
- 1 vanilla bean
- 4 egg yolks
- 150 grams sugar
- Melt butter and sugar together in top of a double saucepan – this will take about 15 minutes.
- Whisk in eggs and lemon juice, stirring constantly.
- Cook over medium heat until mixture coats back of spoon – about 15 minutes, stirring occasionally.
- Cool. Keep refrigerated. Will keep for one week.
- Cream butter and sugar.
- Add egg yolks one at a time beating each yolk in well.
- Fold in flour, almond meal and essence.
- Whisk whites until stiff.
- Fold into rest of mixture.
- Bake 30 – 45 minutes until golden and just firm to touch.
- Heat milk with vanilla until just boiling.
- Whisk yolks with sugar and whisk into hot milk.
- Cook over low heat stirring constantly until thick.
- Strain and cook.
- Cut cake into cubes about 2cm dice.
- Sprinkle with a little sweet sherry.
- Layer a bowl or in individual Parfait glasses with cake, cream anglaise, lemon curd and berries finishing with berries.
- Cover trifle with a layer of whipped cream.
- Leave for 4 hours (or overnight).
- Serve with extra berries.