Chocolate raspberry lemon cream trifle
1 cup all-purpose flour
2 1/2 teaspoons baking powder
Pinch of salt
5 egg yolks, room temperature
1 1/4 cups sugar
1/3 cup boiling water
1 teaspoon vanilla
5 egg whites, room temperature
1 cup strongly brewed coffee
8 large egg yolks
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 1/2 cups 35% cream
2 cups fresh raspberries
1 6-ounce piece dark chocolate, to garnish
For cream, in large bowl, whisk egg yolks with sugar, lemon juice, and salt. Set bowl over large pot of simmering water. Beat mixture until it triples in volume, about 7 minutes. set bowl in cold water and continue to beat until mixture cools. In another bowl, beat cream until stiff. Fold into cream.
For cake, preheat oven to 350°F. Line rimmed baking sheet with parchment paper, set aside.
In medium bowl sift flour with baking powder and salt. In another bowl, beat egg yolks and half sugar at high speed until pale and thick. Gradually beat in boiling water and vanilla. Continue to beat for another 5 minutes. Fold in dry ingredients.
In another bowl, beat egg whites until soft peaks form. Gently fold whites into batter. Pour batter onto baking sheet and spread evenly; bake for 10 to 12 minutes. Invert cake and peel off paper. Let cool completely, break into large pieces.
To assemble, pour 1 cup of lemon cream into glass bowl. Layer with cake, brush with espresso and layer with raspberries. Repeat as many times as ingredients allow. Shave chocolate over trifle with vegetable peeler. Refrigerate for at least 8 hours or up to 2 days.