Le

26
Mar

Easter Berry Trifel

Easter Berry Trifle

I love to make this dessert at home for my family as a finale for our Easter Dinner. It’s light and refreshing and has a essence of  spring time all over it. You can add some flavored liquor to this recipe like a “Tripe Sec Orange Liquor” that will really give it a punch, but remember a little goes a long way….

Enjoy

Chef Frank….

  Berries:

  • 1 1/2  pint blueberries
  • 1  1/2 pint strawberries, hulled and cut into thick slices
  • 2 pint raspberries
  • 1 lemon, juiced
  • 1/4 cup sugar
  • 1 1/2 teaspoons cornstarch

Lemon Cream:

  • 1 quart whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 (11-ounce) jar lemon curd
  • 1 store bought pound cake, sliced 1/2-inch thick or use 1 pkg. lady fingers
  •  the zest of 1 lemon for garish
  • fresh mint

Directions

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Combine the 1 pint of blueberries and strawberries, and 2 pints of the raspberries w/ sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Garnish lastly with 1/2 pint strawberries, 1/2 pint blueberries, lemon zest, and fresh mint.  Cover and refrigerate until ready to serve.