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      STRAWBERRY TRIFLE, 5/27/13

      Capi & Tony Peck

      Trio's

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      serves12

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      For the vanillagenoise:

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      6 eggs, separated

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      1 1/2 c. sugar

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      1/2 t. salt

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      1 t. vanilla

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      1/4 c. hot water

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      4 T. butter, melted

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      1 c. flour

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      Preheat oven to 350degrees. {}Combine egg yolks, 1 cups ofthe sugar, salt & vanilla in the bowl of an electric mixer. {}Whip with the whisk attachment on high speed untilthick, 3-5 minutes. {}Reduce to mediumspeed & slowly add hot water. {}Scrapedown sides of the bowl. {}Increase speedto high again, and whip until thick. {}Foldin flour with spatula. {}Fold in meltedbutter. {}Set aside.

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      In a clean bowl,whip the egg whites on medium speed until frothy. {}Increase to high speed and slowly add the remaininghalf cup of sugar. {}Whip until stiff. {}Fold into the reserved batter. {}Gently spread batter into a 9 x 13 pan linedwith parchment paper. {}Bake until thecake is golden and springs back lightly when touched, about 20-25 minutes.

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      Cool {}cake in pan. {}Remove by running a knife around inside edge. {}Invert onto a clean work surface and carefullypeel off parchment. {}Can be made a day ortwo in advance. {}It also freezes well.

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      For the Grand MarnierCustard:

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      8 egg yolks

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      1/2 c. plus 2 T.sugar

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      pinch of salt

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      1/4 c. Grand Marnieror Triple Sec

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      1/2 c. orange juice

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      2 1/2 c. heavycream

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      3 pints strawberries,caps removed plus 6 berries for garnish

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      Fill a large mixingbowl 1/3 full of ice water and set aside. {}Fill a medium saucepan 1/3 full of water and bringto a boil.

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      In a medium stainlesssteel mixing bowl, whisk together egg yolks, 1/2 c. sugar & the salt. {}Whisk in Grand Marnier and orange juice. {}Set bowl on top of the saucepan of boilingwater. Make sure water does not touch the bottom of the bowl. {}Whisk

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      mixture constantlyuntil thick, 2 - 3 minutes. {}Place the bowlover the bowl containing the ice water, and whisk until mixture is cool.

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      Whip cream in mixeruntil thick and fold into Grand Marnier mixture. {}Refrigerate.

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      In a food processor,coarsely chop strawberries with remaining 2 T. sugar, pulsing briefly.

      Using a serrated knife, cut the cakehorizontally into three layers. Place a layer of crushed berries in the bottomof a 9 x 13 pan. {}Top with a generous cupof the Grand Marnier custard. {}Cover witha cake layer. {}Repeat layers ending withcustard. {}Chill for at least 6 hours beforeserving. {}Garnish with berries.

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