<http://schema.org/recipeInstructions>
" Squeeze juice from lemons. Grate peel and squeeze juice from orange. Reserve 1 teaspoon grated orange peel for garnish. In large bowl, with mixer at low speed, beat cream cheese, confectioners&amp;#039; sugar, lemon extract, lemon juice, and remaining grated orange peel until blended. In another large bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. With rubber spatula, fold whipped cream into cream-cheese mixture. Split each ladyfinger. With pastry brush, brush flat side of ladyfingers with orange juice. Line bottom and side of 3-quart glass souffle dish or trifle bowl with half of ladyfingers so that rounded side of ladyfingers are against side of dish. Spoon half of cream-cheese filling into souffle dish. Arrange remaining ladyfingers around side of souffle  dish, slightly overlapping bottom layer if necessary; place any extra ladyfingers over filling. Spoon remaining cream-cheese filling into souffle  dish. To garnish top of trifle, arrange 1 strawberry, unsliced, on center of trifle. Slice remaining strawberries lengthwise in half. Arrange half the strawberries cut-side down around edge of trifle bowl. Arrange remaining strawberries, cut-side up. Sprinkle reserved orange peel over top. Refrigerate trifle at least 2 hours to blend flavors. To serve, with large spoon, scoop serving portions onto dessert plates."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a75/citrus-trifle-2728/>