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STRAWBERRY TRIFLE, 5/27/13

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Capi & Tony Peck

Trio's

 

serves 12

 

 

 

For the vanilla genoise:

 

6 eggs, separated

 

1 ½ c. sugar

 

½ t. salt

 

1 t. vanilla

 

¼ c. hot water

 

4 T. butter, melted

 

1 c. flour

 

 

 

Preheat oven to 350 degrees.  Combine egg yolks, 1 cups of the sugar, salt & vanilla in the bowl of an electric mixer.  Whip with the whisk attachment on high speed until thick, 3-5 minutes.  Reduce to medium speed & slowly add hot water.  Scrape down sides of the bowl.  Increase speed to high again, and whip until thick.  Fold in flour with spatula.  Fold in melted butter.  Set aside.

 

 

 

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

 

 

 

Cool  cake in pan.  Remove by running a knife around inside edge.  Invert onto a clean work surface and carefully peel off parchment.  Can be made a day or two in advance.  It also freezes well.

 

 

 

For the Grand Marnier Custard:

 

8 egg yolks

 

½ c. plus 2 T. sugar

 

pinch of salt

 

¼ c. Grand Marnier or Triple Sec

 

½ c. orange juice

 

2 1/2 c. heavy cream

 

3 pints strawberries, caps removed plus 6 berries for garnish

 

 

 

Fill a large mixing bowl 1/3 full of ice water and set aside.  Fill a medium saucepan 1/3 full of water and bring to a boil.

 

In a medium stainless steel mixing bowl, whisk together egg yolks, ½ c. sugar & the salt.  Whisk in Grand Marnier and orange juice.  Set bowl on top of the saucepan of boiling water. Make sure water does not touch the bottom of the bowl.  Whisk

 

mixture constantly until thick, 2 – 3 minutes.  Place the bowl over the bowl containing the ice water, and whisk until mixture is cool.

 

 

 

Whip cream in mixer until thick and fold into Grand Marnier mixture.  Refrigerate.

 

 

 

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

Using a serrated knife, cut the cake horizontally into three layers. Place a layer of crushed berries in the bottom of a 9 x 13 pan.  Top with a generous cup of the Grand Marnier custard.  Cover with a cake layer.  Repeat layers ending with custard.  Chill for at least 6 hours before serving.  Garnish with berries.

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