Ingredients

Makes 6 individual trifles

　　2 cups heavy cream

　　2 recipes Lemon Curd (page 656)

　　Poached Cherries (recipe follows)

　　30 vanilla wafers

　　Candied Lemon Zest (recipe follows)

　　6 fresh cherries, for garnish

　　

Poached Cherries

2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)

　　1/2 cup sugar

　　1 tablespoon kirsch (optional)

　　2 tablespoons fresh lemon juice

　　(makes enough for 6 small trifles)

　　

Candied Lemon Zest

3 lemons

　　1 cup sugar

　　1/2 cup water

　　(makes about 1/2 cup)

　　

Step 1

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Layer the lemon curd, cherries, wafers, zest, and whipped cream in tall glasses. Cover with plastic wrap; chill in the refrigerator up to 2 hours. Serve; garnish each with a fresh cherry.

　　

Poached Cherries

Step 2

Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes. Transfer the cherries to a large bowl.

　　

Step 3

Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes. Pour over the cherries; let cool. Store in an airtight container in the refrigerator for up to 1 day.

　　

Candied Lemon Zest

Step 4

Zest the lemons with a vegetable peeler into long strips. Remove the pith; cut the strips into fine julienne. Bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar. Add the zest; boil 5 minutes. Cover, and remove from heat; let cool. Strain off the syrup before using. The zest can be stored in an airtight container in the refrigerator up to 2 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.