August 10th, 2017
From The Redpath Canadian Bake Book, by Redpath Sugar Ltd.
Slice the strawberries, but leave the raspberries whole. In a medium bowl, gently toss the berries together.
In a medium bowl and using an electric mixer, whip the cream with the sugar until it holds stiff peaks.
In the base of a 12-cup glass serving bowl, arrange half of the cake. Top with half of the berries. Spread half of the lemon curd over the berries, then top with half of the whipped cream. Repeat the layers with the remaining ingredients.
Serve immediately, or cover with plastic wrap and refrigerate for at least 4 hours. (The trifle can be stored in the fridge for up to 2 days.)
For Zesty Lemon Curd
Place the butter in a large bowl and set a fine-mesh sieve over the bowl. Set aside.
In a large, heavy-bottomed, nonreactive saucepan, whisk together the sugar, lemon juice, eggs and egg yolks. Cook over medium heat, whisking con- stantly, until the mixture just begins to thicken, 10 to 15 minutes. (Do not let the mixture boil, or the eggs will scramble.)
Remove from the heat, then pour the lemon mixture through the sieve into the bowl of butter.
Remove the sieve. Stir the lemon mixture until the butter has completely melted. Let the lemon curd cool at room tem- perature for about 40 minutes before spooning it into a clean jar or other airtight container. (The lemon curd can be refrigerated for up to 1 week.)