Strawberry lemon trifle ( part 1 )

12 Servings

Ingredients

Quantity Ingredient
4 larges Eggs
1 pinch Salt
⅔ cup Sugar
½ cup Cake flour
3 tablespoons Cornstarch
¾ cup Lemon juice
1 cup Sugar
½ cup Butter
6 Egg yolks
1¼ cup Whipping cream
½ cup Water
½ cup Sugar
1 pint Strawberries
2 tablespoons Kirsch
1 cup Toasted sliced almonds
2 pints Strawberries
1 cup Whipping cream for finishing

Directions

GENOISE LAYER

LEMON FILLING

STRAWBERRY SYRUP

FOR THE GENOISE: Preheat oven to 350~F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-to-5 minutes. Mix cake flour and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round pan and level it off. Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides. Unmold immediately and cool on a rack.

Bake and cool the Genoise layer.

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