Lemon Curd Trifle

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.