-
1
For Syrup: Combine sugar, lemon juice, and water in small saucepan.
-
2
Bring to boil over medium heat, stirring till sugar dissolves.
-
3
Reduce heat to medium-low and simmer 1 minute.
-
4
Cover and chill.
-
5
For Curd: Whisk Large eggs, sugar, and lemon juice in heavy medium saucepan to blend.
-
6
Add in butter and lemon peel.
-
7
Stir over medium heat till curd thickens to pudding consistency, about 10 min.
-
8
Transfer to small bowl.
-
9
Press plastic wrap onto surface of curd.
-
10
Refrigeratetill cool, at least 4 hrs.
-
11
(Can be made 3 days ahead.)
-
12
For Fruit and Topping: Combine 2 baskets Blackberries and 1/4 c. sugar in bowl.
-
13
Mash berries coarsely with fork.
-
14
Let stand till juices form, stirring occasionally, about 30 min.
-
15
Cut cake crosswise into 8 pcs.
-
16
Cut each piece into 3 strips.
-
17
Line bottom of 3-qt trifle bowl with 8 cake strips, trimming to fit.
-
18
Drizzle with 3 Tbsp.
-
19
syrup; spread with 2/3 c. curd, then half of mashed berries.
-
20
Repeat layering.
-
21
Top with remaining cake, syrup, and curd.
-
22
Cover; refrigerateovernight.
-
23
Beat cream and 3 Tbsp.
-
24
sugar in bowl till peaks form; spread over trifle.
-
25
Mound remaining berries in center.
-
26
This recipe yields 16 servings.
-
27
Comments: This summery trifle is simple to make since it calls for a purchased lb.
-
28
cake.
-
29
Begin preparing the trifle one day ahead.
