Raspberry Trifle With Lemon-Orange Curd and Vanilla Custard
One prepared cake recipe, such as Cream Cheese Poundcake
juice and zest of one medium orange
juice and zest of two lemons
1 cup white sugar
6 Tbsp. butter
3 eggs, beaten
1/4 tsp. salt
3 cups milk
9 egg yolks
3/4 cup sugar
4 1/2 Tbsp. flour
1 tsp. vanilla
1/2 tsp. almond extract
2 bags frozen raspberries
1/2-1 cup good-quality raspberry jam
3/4 cup heavy cream
1-2 Tbsp. sugar
For Lemon Curd:
Melt butter in a medium saucepan. Remove from heat. Add remaining ingredients and whisk to combine. Cook over medium heat–do not boil, until the curd starts to thicken significantly. This only takes a few minutes, if that. Use a fine-mesh sieve to strain curd over a clean bowl. Place plastic wrap directly on the surface of the curd so a skin doesn’t form. Refrigerate until ready to use.
For Vanilla Custard:
Beat egg yolks and sugar with an electric mixer until pale yellow and very thick, about 2 or 3 minutes. Lower speed and add the flour. Continue beating until combined.
Boil milk in a large saucepan. Slowly pour half the milk into the eggs and sugar while beating on low speed. Add this mixture to the remaining milk in the pan. Cook on medium until very thick, about 5 minutes. Pour into a clean bowl and whisk in extracts. Place wax paper or plastic wrap on the surface of the custard and let cool until ready to use.
For Raspberry Sauce:
Heat jam in microwave and pour over berries. Let it sit until ready to use
For Whipped Cream:
Beat cold cream and sugar with an electric mixer on high speed until soft peaks form. Chill until ready to use.
Cut the cake into small cubes and place one layer of cake on the bottom of a trifle dish. Pour 1/3 of the lemon curd over the cake. Then 1/3 of the raspberries. Then 1/3 of the custard. Repeat cake, lemon curd, raspberries, and custard two more times. (You may have leftover ingredients.) Spread the whipped cream over the top layer. Place in refrigerator until you are ready to serve.