Port Trifle

• 1 cup unsalted butter room temperature
• 1 cup sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 eggs
• 1 cup pastry flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup buttermilk or 1/2 cup milk with 1 tsp
• 1 tablespoon turbinado for sprinkling
• custard
• 1 cup whipping cream
• 2 teaspoons vanilla extract
• 3 egg yolks
• 1 cup sugar
• 3 tablespoons sherry
• 1 tablespoon lemon juice
• 1 cup mascarpone
• 1 cup port
• 1 cup sugar
• 1 cinnamon sticks
• 4 black peppercorns
• 1 cup strawberries hulled and quartered
• 1 cup raspberries
• 1 cup sweet cherries pitted
• berries Mixture
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries mixed together

1. 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.
2. 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

sugar, lemon zest, vanilla, almond, eggs, pastry flour, salt, baking powder, buttermilk, turbinado for sprinkling, custard, whipping cream, vanilla, egg yolks, sugar, sherry, lemon juice, mascarpone, port, sugar, cinnamon, black peppercorns, strawberries, raspberries, sweet cherries, raspberries, blueberries, blackberries mixed together

Taken from www.yummly.com/recipe/Port-Trifle-1671345 (may not work)