English Berry Trifle

Make the Lemon Curd:

• In a medium heavy saucepan, whisk together eggs, sugar, and lemon juice until well-blended.
• Add butter and lemon peel to the mixture. Stir over medium heat for about 10 minutes until the curd thickens to a pudding-like consistency.
• Transfer the curd to a small bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming.
• Chill the curd in the refrigerator for at least 4 hours, or up to 3 days ahead.

Prepare the Fruit and Topping:

• In a bowl, combine 2 pints of strawberries and 1/4 cup of sugar. Mash the berries coarsely with a fork.
• Let the mixture stand for about 30 minutes, stirring occasionally, until the juices have formed.

Assemble the Trifle:

• Cut the cake crosswise into 8 pieces, then slice each piece into 3 strips.
• Line the bottom of a 3-quart trifle bowl with the cake strips, trimming to fit as needed.
• Drizzle 3 tablespoons of Sherry or Port over the cake, then spread a thin layer of preserves on top.
• Add 2/3 cup of lemon curd, followed by half of the mashed berries.
• Repeat the layering with the remaining cake, alcohol, preserves, and curd.

Chill the Trifle:

• Cover the trifle and chill it in the refrigerator, preferably overnight, to allow the flavors to meld.

Make the Whipped Cream and Finish:

• In a bowl, beat the cream and 3 tablespoons of sugar until soft peaks form.
• Spread the whipped cream over the top of the trifle.
• Mound the remaining berries in the center for a beautiful, fresh finish.