Photography by Christopher Campbell
Citrus Curd: In saucepan, whisk eggs, sugar, orange rind, orange and lemon juices and potato flour. Bring to boil over medium-high heat and boil, stirring, for 1 minute. Remove from heat; whisk in margarine. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.) Spread 1/3 cup (75 mL) over top of cake; top with strawberries, raspberries and mango. Serve with remaining curd.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »