Banana lemon trifle
Zabaglione
- 1/2 POUND CAKE
- 1 DECILITER ORANGE LIQUOR
- 3 DECILITER CUSTARD SAUCE
- 8 TBSP LEMON CURD
- 2 BANANAS, chopped
- 1 CUP CREAM
- 3 TBSP SUGAR
- 6 EGG YOLKS
- 6 TBSP SUGAR
- 2 TBSP ORANGE
LIQUOR
- 2.5 DECILITER APPLE JUICE
- 1 TSP CORN STARCH
Cut the cake in layers. Cut 8 rounds from the layers with a glass. Put a round of cake on the bottom of 4 glasses and sprinkle with liquor. Put half of the bananas on top. Mix the custard sauce with the lemon curd and pour half of it on top of the bananas. Repeat the process. Beat the cream with the sugar and spoon on top. Decorate with a slice of banana.
Mix the egg yolks and the sugar with an electric mixer for 5 minutes, add the other ingredients and mix a minute more. Poor this in a pan and put on very low heat. Keep mixing for 5 to 10 minutes, until the zabaglione thickens. Serve immediately.
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