Trifle with Berries and Lemon Curd


Susan Vega // Savor Your Saturday

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May 9  

I think my mom fell in love with trifles the year I was sixteen, and we traveled to New Zealand to visit family up and down the North Island. We had a lot of lamb and a lot of trifle. And when we got home, trifle became a regular dessert for company. My mom made hers with vanilla custard, but with berries I prefer the brightness and tang of a lemon curd. Regardless of the components, trifles are fairly simple to assemble yet impressive on the dessert table.

Lemon Curd:

  • 1/2 cup granulated or pure cane sugar
  • 6 tablespoons butter, room temperature
  • 1 tablespoon lemon zest; use a microplane zester
  • 1/2 cup freshly squeezed lemon juice (about three lemons)
  • 4 egg yolks, at room temperature
  • pinch of kosher salt

In a mixer, cream together sugar, butter, and lemon zest until well incorporated. In a heavy saucepan, or using a double boiler, heat the sugar mixture and remaining ingredients over medium heat. Whisk constantly until thickened, about 6-10 minutes. Immediately strain into a glass bowl, press plastic wrap onto its surface, and set aside to cool. (Can be made a day or two ahead and refrigerated).

Whipped Cream:

  • 3 cups cold heavy cream
  • 5 tablespoons sugar
  • 3 teaspoons pure vanilla extract

Combine all ingredients in a mixing bowl. Using the whisk attachment, beat on high until thickened and peaks begin to form.

Reserve 1/3 of the whipped cream to top the trifle.

Place about a cup of the remaining whipped cream into another mixing bowl. Mix in the lemon curd to incorporate. Then, using a rubber spatula, gently fold in the rest of the whipped cream (not including the reserved third).

Berries and Cake:

  • 4-5 cups assorted berries (raspberries, blueberries, sliced strawberries, blackberries)
  • 1 pound yellow or lemon cake (If making your own, bake the day ahead). Before assembling the dessert, cut the loaf into one-inch cubes.

Assemble the Trifle:

For my trifle, I use a straight-sided clear glass bowl (5.5 inches high and 6.5 inches across). You can also use individual glasses.

Place cake cubes on the bottom of the bowl in a single layer, breaking apart if necessary. Spoon in half of the lemon curd/whipped cream mixture. Top that with a layer of berries. Repeat.

Top off with the reserved whipped cream, and finish with berries to decorate. Cover and refrigerate at least two hours.

 

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