Port Trifle

Photo: flickr user Mel B.

Ingredients

cup unsalted butter, room temperature

cup sugar

1 teaspoon lemon zest

1 teaspoon vanilla extract

teaspoon almond extract

3 eggs

cup pastry flour

teaspoon salt

1 teaspoon baking powder

cup buttermilk or ½ cup milk with 1 tsp

1 tablespoon turbinado sugar, for sprinkling

Custard

cup whipping cream

2 teaspoons vanilla extract

3 egg yolks

cup sugar

3 tablespoons sherry

1 tablespoon lemon juice

1 cup mascarpone cheese

Port Glaze

1 cup port

cup sugar

1 cinnamon stick

4 black peppercorns

1 cup strawberries, hulled and quartered

1 cup raspberries

1 cup sweet cherries, pitted

Berry Mixture

cup raspberries

cup blueberries and

cup blackberries, mixed together

Preparation

To Assemble:For cake, preheat oven to 300 F and grease an 11 x 17-inch jelly roll pan and sprinkle bottom & sides with sugar, shaking out excess.

Beat butter with sugar until fluffy. Add lemon zest and extracts. Add eggs one at a time, mixing well after each addition. In a separate bowl, sift flour with salt and baking powder. Stir in flour alternately with buttermilk, starting and ending with the flour. Scrape batter into prepared pan, spread to level and sprinkle with turbinado sugar. Bake for 55 to 65 minutes, until a tester inserted in the canter of the cake comes out clean. Let cake cool for 15 minutes in pan, then turn out onto