So I was going to make a roulade-type birthday cake with homemade lemon curd. My gènoise sponge didn't turn out well: I overbaked it and it refused to roll. The texture is too dry. Rather than dump it and start over can I layer it with berries as a trifle? I have to moisten it somehow and balance all the flavors coming at you: the lemon-zest flavored gènoise, the tart curd, the berries which can also be tart this time of year. So I thought of moistening the cake with just a simple syrup rather than another tart lemon syrup, mixing the curd with whipped cream and layering with berries. Have never made a trifle though. Can anyone suggest ideas? Should the whipped cream be made with a little confectioners sugar (containing cornstarch) to support it? Everything will be made a day or two in advance... Could any of you suggest some ideas? Should I add layers of plain whipped cream in addition to the lemon-curd whipped cream blend? As to the serving container, I only have a glass ice bucket, so it's a little deeper than a trifle dish. How big to cut the spongecake "fingers"? How to go about this??
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