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Preparation time
25 minutes
Total time:
1 hour 25 minutes
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Ingredients
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1 store-bought field berry pound cake, cut into ½-cm (¼-in.) slices
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250 mL (1 cup) raspberry jam
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2 containers fresh raspberries
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60 mL (¼ cup) orange juice or limoncello (or more if you like)
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1 mL (4 cups) homemade (see recipe) or store-bought lemon cream
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250 mL (1 cup) whipped cream
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To taste, lemon zest as garnish
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To taste, fresh raspberries as garnish
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To taste, mint leaves as garnish (optional)
Homemade lemon cream
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250 mL (1 cup) lemon juice
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30 mL (2 tbsp.) lemon zest (about 2 lemons)
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500 mL (2 cups) sugar
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7 eggs
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3 egg yolks
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175 mL (¾ cup) butter, diced
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Directions
Homemade lemon cream
- Whisk together lemon juice and zest, sugar, eggs and egg yolks in a saucepan.
- Heat over medium-low heat, whisking and stirring constantly until mixture coats the back of a spoon, about 10 to 15 minutes.
- Incorporate the butter. Set aside to cool.
- Cover and refrigerate for 30 to 45 minutes. The cream will thicken during this time. Makes 1 L (4 cups) of lemon cream.
Assembly
- Layer ingredients in a trifle bowl or a large glass bowl, alternating in several layers as you like: cake slices, jam, raspberries, limoncello (for drizzling), and lemon cream.
- Top the trifle with whipped cream, fresh raspberries, lemon zest, and mint.
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