Recipe by Chef Josh Silvers
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
Pinch of salt
5 large eggs, separated
1 1⁄4 cups sugar
1⁄3 cup boiling water
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
1 tablespoon Grand Marnier
Meyer Lemon Curd
3 large eggs
6 large egg yolks
3⁄4 cup sugar
1⁄4 teaspoon salt
Grated zest of 2 Meyer lemons
1⁄2 cup plus 2 tablespoons fresh Meyer lemon juice
6 tablespoons unsalted butter, cut into chunks
2 cups mixed fresh berries (such as raspberry, blueberry, and blackberry), plus more for garnish
1 tablespoon Grand Marnier
1 cup heavy cream
Fresh mint leaves for garnish
2 teaspoons confectioners’ sugar
For the sponge cake: Preheat the oven to 350°F. Line an 11 1⁄2-by-17 1⁄2-inch jelly roll pan with parchment paper and butter the paper and the sides of the pan.
Sift together the flour, baking powder, and salt. Using an electric mixer, beat the egg yolks and sugar on high speed until thick and pale yellow. Reduce to medium speed and gradually add the boiling water and the vanilla. Scrape the sides and bottom of the bowl. Return the mixer to high speed and continue beating for about 5 minutes, until the mixture is again thick and ribbony. Gradually fold the flour mixture into the egg mixture until blended.
In another bowl, with clean beaters, beat the egg whites on high speed until soft peaks form. Fold half of the whipped whites into the batter, then fold in the remaining whites until no white streaks remain. Spread the batter evenly in the prepared pan.
Bake the cake until the top is golden brown and springs back when lightly pressed, 15 to 18 minutes. Remove from the oven and let cool.
For the simple syrup: In a small saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool to room temperature. Stir in the Grand Marnier and set aside.
For the lemon curd: In a heatproof bowl set over (not touching) simmering water in a saucepan, combine the eggs, egg yolks, sugar, salt, and lemon zest and juice. Whisking constantly, cook until thick, about 15 minutes. Remove from the heat and gradually whisk in the butter. Pour through a fine-mesh sieve into a bowl and let cool completely. Cover and refrigerate until ready to use.
To assemble the trifles, combine the 2 cups berries and Grand Marnier in a small bowl. In a deep bowl, whip the cream until soft peaks form. Cut out 8 rounds from the sponge cake using a small round biscuit cutter that fits the size of your serving glasses. Brush each round with the simple syrup. In 4 parfait or tall dessert glasses, layer the lemon curd, cake rounds, berries, and whipped cream. Top each trifle with a few berries and a sprig of mint, and place the glass on a dessert plate. Dust the plates with confectioners’ sugar and serve. Makes 4 servings