Strawberry Lemon Curd Triffle

This triffle is not only beautiful to look at but is also delicious to eat. This Strawberry and Lemon Curd Trifle starts with a layer of buttery pound cake, followed by a layer of strawberry sauce and fresh strawberries, then a layer of tangy and smooth lemon curd, that is topped by a layer of softly whipped cream and garnished with cookies or any nuts you prefer. If you eat this Strawberry and Lemon Curd Trifle right away the flavors of each layer are distinct so its better to  chill it in the refrigerator for several hours, or even one entire day, so all the flavors have time to soften and mingle.
Another important thing to be mentioned is. 

If your strawberries are sour or if your not very fond of sour flavour you can replace lemon curd with  custard. Other berries or even peaches, pears, kiwi can be used instead of strawberries. You can try different combinations as per your taste and liking.

Prep Time:- 10- 15 mins
Serves: - 8-9
INGREDIENTS:

 Crumbled cookies or nuts - for Garnishing

P.S. :- If you do not want lemon curd you can use custard.

METHOD :-

To prepare whipping cream:-
In the bowl of your electric mixer, or with a hand mixer, whip the cream, sugar, and vanilla extract until stiff peaks form.

To prepare lemon curd:

You need:

3eggs, 3/4th cup(150 gms) granulated white sugar, 2-3 lemons (1/3rd cup) 80ml fresh lime juice, 4tbsp unsalted butter (56gms) at room temp, 1 tbsp lemon zest (outer skin of lime, only the yellow part not the white portion).

Method:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until its blended. 

Keep stirring it constantly (to prevent it from curdling), until the mixture becomes thick(160 degrees F or 71 degrees C). This will take approximately 10 minutes. 

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. 

Add the lemon zest and let it cool. 

The lemon curd will continue to thicken as it cools. 

Cover it with a plastic wrap or foil paper immediately so that a skin doesn't form and refrigerate for up to a week.

Makes upto 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.

For Triffle :-

• In the bottom of your trifle bowl or your serving glass place slices (about 1/3 inch thick) of the pound cake. Fill in any gaps with extra pieces of the cake. 
  
• Pour half of the strawberry sauce over the pound cake. 
  
• Top the strawberry sauce with half of the sliced strawberries.
  
• Then pour half of the lemon curd over the strawberries. 
  
• Top with half of the whipped cream.
  
• Repeat the layers. 
• Cover and refrigerate for 8 to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed cookies or nuts.