🌷 Whether you’re hosting a garden party, a brunch with loved ones, or simply craving a taste of spring, our Layered Fruit Trifle is the perfect addition to your table. Light, refreshing, and bursting with flavor, it’s sure to leave you craving for more!
Easy Berry Trifle
Course: DessertDifficulty: Medium12
servings40
minutesI don’t know about you, but I LOVE trifle! They are the perfect spring dessert!
Ingredients
2 Pound Cakes (pre-made or make a box of pound cake mix)
- Lemon Curd
¾ cup freshly squeezed lemon juice
1 Tbsp lemon zest
2 tsp cornstarch
2 whole large eggs, plus 2 large yolks
4 Tbsp AOOC Lemon Olive Oil
1 cup granulated sugar
- Chantilly Cream
2 cups heavy whipping cream, chilled
⅓ cup granulated sugar
2 tsp good quality vanilla extract
- Balsamic Berries
2 pints of fresh berries of choice (blueberries, strawberries (halved), blackberries & raspberries
½ cup AOOC 18-Year Barrel-Aged Traditional Balsamic OR AOOC Blueberry Balsamic
Directions
- For Lemon Curd
- Whisk together lemon zest, juice, sugar, cornstarch, eggs and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly.
- Boil for 2 minutes while whisking constantly.
- Remove from heat and whisk in AOOC Lemon Olive Oil.
- Chantilly Cream
- In a bowl of a mixer, whip cold cream to light peaks.
- Add sugar and vanilla. Mix until well incorporated.
- Balsamic Berries
- Add all berries to a bowl with the AOOC Balsamic. Let soak for 15 minutes before assembling the trifle.
- To Assemble
- Cut one pound cake loaf in to one inch cubes. Add ⅓ of the pound cake cubes to the bottom of your trifle dish.
- Use a pastry brush to dab Blueberry Balsamic on to the pound cake.
- Next, layer with ½ cup of lemon curd.
- Arrange ⅓ of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd.
- Add ½ cup of the chilled Chantilly cream over the berries.
- Repeat these layer two more times ending with a layer of Chantilly cream on top.
- Allow the trifle to rest, covered and chilled, for three hours before serving.
- Garnish with fresh berries and a mint sprig.
