Recipe: Strawberry and Lemon Trifle



500g fresh strawberries
2 Tbsp Cointreau (or other orange liqueur)
1/4 cup icing sugar
1 x vanilla sponge cake
2 x egg yolks
1 teaspoon vanilla essence
2 tablespoons caster sugar
300ml cream
150ml milk
2 teaspoons cornflour, mixed to a paste with a little water
1 x lemon, zested
1/4 cup lemon honey
300ml cream extra, whipped until soft peaks form

  1. Slice strawberries. Mix with icing sugar and Cointreau, set aside for 30 minutes
  2. To make the custard, heat first portion of cream, milk and vanilla until just below boiling
  3. Beat together egg yolks and sugar until light in colour and fluffy
  4. Pour hot cream mixture into eggs, beating as you pour
  5. Return custard into a clean saucepan, heat slowly over low heat until custard coats the back of a spoon
  6. Mix in cornflour paste and heat gently until custard thickens
  7. Stir in lemon zest and lemon honey. Set aside to cool (do not refrigerate)
  8. Assemble trifle by lining the bottom of a trifle bowl with sponge cake. Tip over berries and their juices and spread evenly to cover. Pour over custard and refrigerate until set.
  9. Top with whipped cream and extra sliced fresh strawberries and serve. (You could also use the left over egg whites to make mini meringues and top the trifle with these)

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