Saturday, January 8, 2011

Lemon Raspberry Trifle


I made this trife as our the dessert for our Christmas dinner this year. Our meal had a kind of Old England theme going on: beef tenderloin, popovers, roasted brussel sprouts, so a trifle seemed like a perfect dessert. I don't want to brag, but this trifle was a show-stopper. Face it, it looks amazing and tasted even better. The key to its fabulous deliciousness is that each component was homemade: homemade genoise (sponge cake), Meyer lemon curd, freshly whipped cream, and about $10 worth of fresh raspberries. Well, it was Christmas after all!

Although there are multiple parts to prepare for this trifle, it's actually not as time-consuming as it seems. The whole trifle can be made a day ahead, and the lemon curd a few days before that.

Lemon Raspberry Trifle

1 recipe Yellow Genoise cake, cut into 1 1/2 inch squares
1 recipe Whipped Cream
1 recipe Lemon Curd
2 pints of raspberries, rinsed and dried
1/4 cup Grand Marnier
Lemon zest for garnish

1. About 1 hour before assembling trifle, set about 8 raspberries aside for the top. Put the rest of the raspberries in a bowl with 3 tablespoons of Grand Marnier, stir, and let sit for 1 hour.
2. After an hour, use a fork or potato masher to lightly mash the berries (you don't want a puree, just to release the juice).
3. To assemble: start by placing cake pieces to cover bottom of trifle bowl. Lightly brush with a little of the remaining Grand Marnier. Next, spoon over 1/3 of the mashed raspberries, 1/3 of the lemon curd, and 1/3 of the whipped cream. Repeat for two more layers. Finish by topping with reserved raspberries and some lemon zest. Chill for up to 24 hours before serving.

Yellow Genoise (Sponge) Cake
6 tablespoons unsalted butter, melted and cooled, plus more for pan
1 1/3 cups all purpose flour, plus more for pan
1 cup sugar
6 large eggs
1 teaspoon vanilla

1. Heat oven to 350. Butter an 11 1/2 by 17 1/2 inch jelly roll pan (cookie sheet with high sides) and line with parchment paper. Butter and flour parchment.
2. In a pan, bring water to a simmer. In the heat-proof bowl of electric mixer, combine sugar and eggs. Whisk over water until mixture is warm to touch, about 2 minutes.
3. Add bowl to mixer, and beat with whisk attachment until mixture is very thick and pale, 6 to 8 minutes. Remove from mixer. Sift flour over mixture in 3 additions, folding in gently with rubber spatula after each addition. With third addition, stream in butter and vanilla while constantly folding. Gently fold mixture until all flour is incorporated. Pour into pan and smooth out evenly.
4. Bake until golden brown and springy to touch, 18 to 20 minutes. Cool in pan on a wire rack.
5. When ready to use, lift out paper, flip cake, and peel the parchment off.

Whipped Cream
2 cups heavy cream
1 tablespoon vanilla
2 tablespoons powdered sugar

Mix with electric mixer (whisk) until soft peaks form.

Meyer Lemon Curd
8 large egg yolks
Zest of 2 Meyer lemons
1/2 cup + 2 tablespoons freshly squeezed Meyer lemon juice
1 cup sugar
Pinch salt
10 tablespoons cold unsalted butter, cut into pieces

1. Combine yolks, zest, juice, and sugar in medium saucepan. Whisk to combine. Cook over medium-high heat, stirring constantly with wooden spoon, until thick enough to coat spoon, about 8 to 10 minutes. Remove from heat.
2. Add salt. Mix in butter several pieces at a time, stirring until melted. Strain the curd with a fine seive into a bowl. Place plastic wrap directly on top and refrigerate until ready to use.


 

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