Strawberry lemon trifle ( part 1 )
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggs |
| 1 | pinch | Salt |
| ⅔ | cup | Sugar |
| ½ | cup | Cake flour |
| 3 | tablespoons | Cornstarch |
| ¾ | cup | Lemon juice |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| 6 | Egg yolks | |
| 1¼ | cup | Whipping cream |
| ½ | cup | Water |
| ½ | cup | Sugar |
| 1 | pint | Strawberries |
| 2 | tablespoons | Kirsch |
| 1 | cup | Toasted sliced almonds |
| 2 | pints | Strawberries |
| 1 | cup | Whipping cream for finishing |
Directions
GENOISE LAYER
LEMON FILLING
STRAWBERRY SYRUP
FOR THE GENOISE: Preheat oven to 350~F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-to-5 minutes. Mix cake flour and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round pan and level it off. Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides. Unmold immediately and cool on a rack.
Bake and cool the Genoise layer.