Strawberry and lemon curd trifle

First things first, I have to admit that the picture that follows if this recipe does not do justice to this not so insignificant dessert! I was having camera issues and will be posting a new picture as soon as I make it again! But in the meantime, I wanted to share this recipe with all of you.. It's one way to still hang on to summer, even if the weather is changing!

What you I'll need:
Pound cake or lady fingers, ( I vote for lady fingers, you can easily find them in the store and after making the recipe with each, I liked the one with the ladyfingers.)

For the strawberry sauce:
20 oz of strawberries
1/3 cup of of sugar
1/4 cup water

Cook the strawberries with the sugar and water until the strawberries are cooked and you have a sauce like consistency, if your sauce is thin you can continue to cook it down. The sweetness really depends on your personal taste, if you find the sauce isn't sweet enough, you can add more sugar to taste and cook it until sugar dissolves.

Lemon curd:

4egg yolks
1/2 cup +2 tbsp sugar
3oz freshly squeezed lemon juice
4tbsp butter
Pinch of salt
2tsp lemon zest

Combine the yolks with the sugar until well blended and then add all the other ingredients except the lemon zest. Cook over low heat stirring constantly with a wooden spoon until the mixture thickens and coats the spoon. The mixture will change color from translucent to a yellow color on the back of the spoon.
You have to be careful not to let the mixture boil or it will curdle.
Once cooked, strain the mixture and add the zest
( recipe for lemon curd adapted from rose levybaum's 'Cake Bible')

Assembling the trifle:
Start with the cake or lady fingers, pour the sauce and then the Lemon curd. Repeat the process.
You can also add a layer of whipped cream after the lemon curd layer to give the trifle more texture and volume.












Enjoy!
-eat cake and be merry!