MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: STRAWBERRY LEMON TRIFLE
  Categories: Fruits, Desserts, Malgieri
       Yield: 12 servings
  
 MMMMM-----------------------GENOISE LAYER----------------------------
       4 lg Eggs
       1 pn Salt
     2/3 c  Sugar
     1/2 c  Cake flour
       3 tb Cornstarch
 
 MMMMM-----------------------LEMON FILLING----------------------------
     3/4 c  Lemon juice
       1 c  Sugar
     1/2 c  Butter
       6    Egg yolks
   1 1/4 c  Whipping cream
 
 MMMMM----------------------STRAWBERRY SYRUP---------------------------
     1/2 c  Water
     1/2 c  Sugar
       1 pt Strawberries
       2 tb Kirsch
       1 c  Toasted sliced almonds
       2 pt Strawberries
       1 c  Whipping cream
            - for finishing
  
   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.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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