Ingredients
eggs4 large
lemon juice0.33333334 cup
lemon peel1 tablespoon
pound cake16 ounce
sherry0.25 cup
strawberries2 pints
strawberry preserves0.25 cup
sugar0.25 cup- sugar1 cup
butter0.5 cup
whipped cream2 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
For curd: 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 pints strawberries 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 with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries.
Repeat layering.
Top with remaining cake, alcohol, preserves, and curd.
Cover; chill (preferably overnight).Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle.
Mound remaining berries in center.
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