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Receta Raspberry Lemon Trifle
by Global Cookbook

Raspberry Lemon Trifle
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  Raciónes: 12

Ingredientes

  • 1/2 c. sugar
  • 1/3 c. fresh lemon juice
  • 1/4 c. water
  • 4 lrg Large eggs
  • 1 c. sugar
  • 1/3 c. fresh lemon juice
  • 1/2 c. unsalted butter - (1 stick) room temperature
  • 1 Tbsp. grated lemon peel
  • 4 1/2 pt baskets fresh raspberries
  • 1/4 c. sugar plus
  • 3 Tbsp. sugar
  • 1 x frzn lb. cake - (16 ounce) thawed
  • 2 c. chilled whipping cream

Direcciones

  1. For Syrup: Combine sugar, lemon juice, and water in small saucepan. Bring to boil over medium heat, stirring till sugar dissolves. Reduce heat to medium-low and simmer 1 minute. Cover and chill.
  2. For Curd: Whisk Large eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add in butter and lemon peel. Stir over medium heat till curd thickens to pudding consistency, about 10 min. Transfer to small bowl. Press plastic wrap onto surface of curd. Refrigeratetill cool, at least 4 hrs. (Can be made 3 days ahead.)
  3. For Fruit and Topping: Combine 2 baskets raspberries and 1/4 c. sugar in bowl. Mash berries coarsely with fork. Let stand till juices form, stirring occasionally, about 30 min.
  4. Cut cake crosswise into 8 pcs. Cut each piece into 3 strips. Line bottom of 3-qt trifle bowl with 8 cake strips, trimming to fit. Drizzle with 3 Tbsp. syrup; spread with 2/3 c. curd, then half of mashed berries. Repeat layering. Top with remaining cake, syrup, and curd. Cover; refrigerateovernight.
  5. Beat cream and 3 Tbsp. sugar in bowl till peaks form; spread over trifle. Mound remaining berries in center.
  6. This recipe yields 16 servings.
  7. Comments: This summery trifle is simple to make since it calls for a purchased lb. cake. Begin preparing the trifle one day ahead.