Strawberry Lemon Trifle

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: STRAWBERRY LEMON TRIFLE
Categories: Fruits, Desserts, Malgieri
Yield: 12 servings

MMMMM-----------------------GENOISE LAYER----------------------------
4 lg Eggs
1 pn Salt
2/3 c Sugar
1/2 c Cake flour
3 tb Cornstarch

MMMMM-----------------------LEMON FILLING----------------------------
3/4 c Lemon juice
1 c Sugar
1/2 c Butter
6 Egg yolks
1 1/4 c Whipping cream

MMMMM----------------------STRAWBERRY SYRUP---------------------------
1/2 c Water
1/2 c Sugar
1 pt Strawberries
2 tb Kirsch
1 c Toasted sliced almonds
2 pt Strawberries
1 c Whipping cream
- for finishing

FOR THE GENOISE: Preheat oven to 350F. 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.

FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a
non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in
a bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a
boil over low heat and whisk in yolk mixture. Continue cooking
several minutes, whisking constantly, until thickened and just at a
boil. Pour into a bowl, press plastic wrap against surface and chill.
Immediately before using, whip cream and fold into lemon curd.

FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and
bring to a boil. Rinse, hull and puree strawberries. Add puree and
kirsch to syrup off the heat. Strain and chill. To assemble, rinse
remaining berries and reserve six for a decoration. Hull and slice
remaining berries. Cut Genoise into thin vertical slices. Place a
layer of cake slices in a glass serving bowl. Moisten cake with syrup
and strew with 1/4 each of the sliced berries, almonds and jam.
Spread with 1/4 of the lemon filling. Repeat with remaining
ingredients, ending with a layer of cake slices and syrup. Whip
remaining cream and spread half on the trifle. Decorate border with
remaining cream (pipe with a star tube) and reserved strawberries.
Chill until serving time.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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