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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1/4 cup sweet sherry or to taste, or Port
- 4 large eggs
- 1 cup sugar
- 1/3 cup fresh lemon juice
- 1/2 cup unsalted butter room temperature
- 1 tablespoon grated lemon peel
- 4 1/2 pints fresh raspberries baskets
- 1/4 cup sugar
- 16 ounces pound cake
- 2 cups whipped cream chilled
Method
- Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd. Chill until cold, at least 4 hours. (Can be made 3 days ahead.)
- For fruit and topping:
- Combine 2 baskets raspberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork. Let stand until juices form, stirring occasionally, about 30 minutes.
- Cut cake crosswise into 8 pieces. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit. Drizzle lightly with about 3 tablespoons Sherry or Port; spread with 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, alcohol, and curd. Cover; chill overnight.
- Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.
