I swear I don’t only make sweets


Except that maybe I do.

Things that I make on weeknights are not all that exciting. Plus they don’t photograph well in the dim of the evening.

But desserts! Desserts are a whole other thing. It is probably nice outside and whatever I make comes out so pretty I have to take a picture. This trifle sits on the border of those two. It tastes awfully pretty. It looks rather impressive in the bowl. It gets progressively less pretty as you eat it. I will say, if by some miracle you are left with lots of leftover, it tastes just as good a few days after served.

What I like about trifle is that people seem to think so seldomly of making it. It is rich and yet light. Decadent yet wholesome. I don’t think there is anyone who doesn’t enjoy it. It can be made with frozen berries if fresh aren’t available or are prohibitively expensive.

Try bringing it to your next fall function. Maybe with some last season peaches thrown in. I’m sure people will be glad for something that isn’t coated in pumpkin spice!

Lemon Berry Trifle
Inspired loosely by Cook’s Illustrated¬†and the Barefoot Contessa

6 egg yolks
1 c sugar
1/2 c lemon juice
1 stick butter, cut into chunks
1/2 c Chambord or sherry, for drizzling
16 oz berries, mixed (defrosted if using frozen) or combination of other juicy fruits
1 pound cake loaf, cut into 24 half slices
2 c whipped cream, lightly sweetened

Prepare lemon curd: Combine egg yolks, sugar, and lemon juice over very low heat. Whisk until smooth. Continue to whisk for 10 min, until curd has doubled in volume is quite thick. Remove from heat and whisk in butter chunks, a couple at a time. Refridgerate until firm. (If your curd is too runny after refrigeration, you can warm it up slowly and cook until thickened properly)

Prepare fruit: Toss berries with 1/4 c Chambord. Reserve remaining Chambord to pour over cake.

Assemble trifle: In a glass trifle bowl or large mixing bowl, begin with a small scoop of lemon curd. Layer 1/4 of the cake slices and drizzle with Chambord. Layer 1/4 of berries, 1/4 of lemon curd, 1/4 of whipped cream. Repeat. Final layer should be whipped cream.

Decorate with fresh fruit, mint leaves, or cookie crumbs. Let rest at least 12 hours before comsuming. Enjoy!


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Filed under British, Misc

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