This recipe is from the " joy of baking"... I found the substitution of lemon curd instead of the usual custard,a yummy change from the usual trifle recipes!Still when I made it I had to make a few changes here and there in the recipe..Instead of pound cake in the original recipe, I used a small tea cake.To soak the cake I used few spoonfulls of unsweetened cold milk that is not mentioned in the recipe....Since the preserve is loaded with sugar we need not add extra sugar to the milk.Moreover I have tried to reduce the sweetness of the sugary preserve by diluting it with little water and brandy .This helps the syrup to seep down into the cake slices.However if you prefer the cake slices dry,pls do not soak it with milk..First I used one small tetra pack of whipping cream.. But it was not sufficient ..I had to whip up one more, for the two layers and to cover the whole thing! Hence you may use two packets for a richer, thicker and creamier topping.Since a considerable amount of sugar is contained in most of the ingredients, I have reduced the amount of sugar in the whipping cream.But for the lemon curd I had to add more sugar..The recipe called for some crushed Amaretti cookies to serve with the trifle.. I didn't have any at home ..Hence omited.
1)Strawberry preserve--1 cup
Dilute it with 1/2 cup cold water to make it little thin and less sugary!)
2)Fresh strawberries sliced--225 gms..
(i used 2 small boxes of the fruit)
3)Lemon curd--1 qty(recipe given below)
4)Sugar-2 tbsp(for 2 pkts whipping cream)
5)Vanilla essence--1/2 tsp
6)Heavy whipping cream--2 small tetra packs
7) 1 pound cake or tea cake sliced into small pieces --about 1/2 kg
8) Brandy- 1tbsp
9) a few spoonfulls of cold milk to soak the cake lightly,if preferred
FOR THE LEMON CURD:-
2)Grated lemon rind--of 3 large lemons
3)Sugar-3/4 cups or more if you prefer( i had to use 1 cup of sugar as the curd was too sour)
5) Lemon juice--1/3 cup
6)Vanilla essence -just 1 drop
First make the lemon curd.. In a heavy bottomed sauce pan, put all the ingredients for the sauce except the rind , vanilla and butter... Whisk until blended.. Place the pan in a steel bowl containing hot water over medium flame and cook stirring all the time until thick and the sauce starts to coat the back of a wooden spoon..Switch off the flame and remove the sauce pan from the bowl ..Add the chopped butter.. It will melt now.. Stir in the lemon rind and vanilla as well.Let cool down stirring occasionally to prevent a film from forming on top.Cover with cling film and keep aside in the fridge.
Now whip the whipping cream in a bowl kept over some ice in another bowl ...Beat till thick and double in volume adding sugar and vanilla..Keep aside in the fridge until use.
Stir the brandy into the diluted strawberry preserve..
Now to assemble, take a large pudding bowl and arrange slices of pound cake or tea cake at the bottom.. Use only half the qty now.. Keep the rest aside for the next layer. Sprinkle little cold milk and half the strawberry preserve with the brandy over the cake..Now arrange half the fresh sliced strawberries followed by half the lemon curd and the whipped cream..Repeat the layers once more.. Docorate with some fanned fresh strawberries..Chill and serve!!Enjoyyyy!!