INGREDIENTS

INSTRUCTIONS

GENOISE LAYER
LEMON FILLING
STRAWBERRY SYRUP
FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of an
electric mixer and whisk in salt, then sugar. Place the bowl over a pan of
simmering water and whisk until just lukewarm. Whip by machine until cold
and increased in volume, about 4-to-5 minutes. Mix cake flour and
cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a
rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round
pan and level it off. Bake the Genoise layer about 30 minutes until it is
well risen, golden and beginning to shrink away from sides. Unmold
immediately and cool on a rack. Bake and cool the Genoise layer. FOR THE
LEMON FILLING: Combine lemon juice, sugar and butter in a non-reactive
saucepan. Bring to a boil over low heat. Whisk yolks in a bowl and whisk in
1/3 mixture. Return remaining lemon mixture to a boil over low heat and
whisk in yolk mixture. Continue cooking several minutes, whisking
constantly, until thickened and just at a boil. Pour into a bowl, press
plastic wrap against surface and chill. Immediately before using, whip
cream and fold into lemon curd. FOR THE STRAWBERRY SYRUP: Combine water and
sugar in a saucepan and bring to a boil. Rinse, hull and puree
strawberries. Add puree and kirsch to syrup off the heat. Strain and chill.
To assemble, rinse remaining berries and reserve six for a decoration. Hull
and slice remaining berries. Cut Genoise into thin vertical slices. Place a
layer of cake slices in a glass serving bowl. Moisten cake with syrup and
strew with 1/4 each of the sliced berries, almonds and jam. Spread with 1/4
of the lemon filling. Repeat with remaining ingredients, ending with a
layer of cake slices and syrup. Whip remaining cream and spread half on the
trifle. Decorate border with remaining cream (pipe with a star tube) and
reserved strawberries. Chill until serving time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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