English Berry Trifle

Ingredients

• 4 large eggs 
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon zest grated
• 16 ounce round cake 
• 0.3 cup cooking sherry sweet to taste (or )
• 2 pints strawberries fresh
• 0.3 cup strawberry jam 
• 0.3 cup sugar 
• 1 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 2 cups whipped cream chilled

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk eggs, sugar, and lemon juice in heavy medium saucepan to blend.
2. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 10 minutes.
3. Combine 2 pints strawberries and 1/4 cup sugar in bowl. Mash berries coarsely with fork.
4. Let stand until juices form, stirring occasionally, about 30 minutes.
5. Cut cake crosswise into 8 pieces.
6. Cut each piece into 3 strips. Line bottom of 3-quart trifle bowl with 8 cake strips, trimming to fit.
7. Drizzle with 3 tablespoons Sherry or Port; spread with a thin layer of preserves, then spread 2/3 cup curd, then half of mashed berries. Repeat layering. Top with remaining cake, alcohol, preserves, and curd. Cover; chill (preferably overnight).Beat cream and 3 tablespoons sugar in bowl until peaks form; spread over trifle. Mound remaining berries in center.