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Trifle Components:

• Pound Cake
• 2 cups fresh strawberries, sliced
• 1 1/4 cups strawberry puree (recipe follows)
• 1 1/2 cups lemon pudding (recipe follows)
• 1 1/2 cups heavy whipping cream
• 2 - 3 tablespoons granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons dark chocolate shavings for garnish

First make the whipping cream. In a mixing bowl beat the cream, sugar, and vanilla extract until stiff peaks form.

To assemble the trifle, place pound cake slices in the bottom of your trifle bowl. (Slices should be about 1/3 inch thick). Fill in any gaps with pieces of the cake.

Pour half of the strawberry puree over the pound cake. Layer with sliced strawberries. Then pour half of the lemon pudding over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle.

Prior to serving, sprinkle with chocolate shavings for garnish.

Note: You can serve from a single trifle bowl or this can be split using small glasses into approximately 8 individual servings.

Lemon Pudding

• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 1/2 cups milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons finely grated lemon zest
• Pinch salt
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter, at room temperature

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook over medium heat -- stirring frequently at first and constantly towards the end -- until thickened enough to thickly coat the back of a spoon.

Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large bowl.


Strawberry Puree

• 20 oz fresh or frozen unsweetened strawberries
• 1/4 cup sugar

If frozen, allow strawberries to thaw first. Put the strawberries & juice into a food processor and puree. Add sugar and mix until dissolved.