No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Strawberry-Lemon Trifle

This layered dessert was developed for our magazine's Passover desserts story. You can do the first step up to eight hours ahead; store, covered, in the refrigerator.

  • servings: 8

advertisement

advertisement

Ingredients

Directions

  1. Step 1

    Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.

  2. Step 2

    Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

Source
Martha Stewart Living, April 1998

advertisement

advertisement

Reviews (1)

  • yeakat 2 Apr, 2008

    I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn't a bite left.