A quick and simple trifle recipe from Tyler Florence is the Berry Trifle. This combines a mixture of berries with lemon juice, sugar and cornstarch. This is layered with pound cake and a lemon cream made from whipped cream, sugar, vanilla extract and lemon curd.
This recipe yields about four servings.
Prep Time: 15 min.
Cook Time: 3 min.
Ready In: 43 min.
- 1 pint blueberries
- 1 pint strawberries, hulled and thickly sliced
- 2 pints raspberries
- 1 lemon, juiced
- 1/4 cup sugar
- 1 1/2 teaspoon cornstarch
- 1 quart whipping cream
- 1 tablespoon sugar
- 1/2 teaspoons vanilla extract
- 11 ounces lemon curd
- 1 pound cake, cut into 1/2-inch thick slices
- Prepare the berries
- Cook the berries
- Make the lemon cream
- Construct the trifle
Place all of the berries into a large bowl with half of the lemon juice. Toss to coat.
Place the berries into a saucepan with the other half of the lemon juice, as well as the sugar and cornstarch. Bring to a simmer and cook for about 3 minutes or until the berries begin to release their juices.
Whip the cream in a bowl with the sugar and vanilla extract. In another bowl, combine a little of this whipped cream with the lemon curd to loosen it, and then fold in the remaining cream.
In the base of a large glass serving bowl, spread a layer of the lemon cream. Follow this with a layer of pound cake, breaking as necessary to make it even. Soak the layer of cake with the berries and juice. Repeat with another layer of lemon cream until all the ingredients are used up. Top the trifle with the lemon cream and store covered in the refrigerator.