PHOTOS AND STYLING BY MEDA KESSLER
This trifle dazzles as a special-occasion finale with its colorful layers and bright flavors
Serves 8 to 10
1 pound cake or angel food cake (homemade or store-bought)
5 cups berries (a mix of seasonal blueberries, strawberries and/or raspberries)
LEMON CURD
4 large egg yolks
2/3 cup granulated sugar
1 tablespoon lemon zest
1/3 cup fresh lemon juice
Pinch of Kosher salt
6 tablespoons unsalted butter, softened
WHIPPED CREAM
2 cups heavy cream
¼ cup granulated sugar
1 teaspoon vanilla extract
Lemon Cheesecake Filling
8 ounces cream cheese at room temperature (use full-fat version)
1 cup lemon curd
½ teaspoon vanilla extract
Assemble at least 2 hours before serving.
Cut the cake into 1-inch cubes and wash berries; set aside. Make the lemon curd, which can be done up to a week ahead of time. Refrigerate until needed.
Lemon curd Fill a double boiler with just enough water so liquid doesn’t touch the upper bowl.
Bring to a boil and reduce heat to a low-tomedium simmer. Whisk together egg yolks, sugar, zest, lemon juice and salt in double boiler. Whisk constantly, about 10 minutes, until ingredients resemble a Hollandaise. If curd isn’t thickening, adjust heat. Remove from heat; whisk in butter 1 tablespoon at a time until melted.
Cover bowl with plastic wrap, making sure wrap touches the curd to prevent a skin from forming. Refrigerate.
WHIPPED CREAM
In a chilled metal bowl, combine heavy cream, sugar and vanilla. Beat into stiff peaks. Refrigerate. Lemon cheesecake filling Using a hand mixer, whip the cream cheese until smooth. Add lemon curd, vanilla and half of the whipped cream. Blend well.
TO ASSEMBLE
In a large glass bowl, preferable one with a flat bottom, layer ¯ of the cake cubes, 2 cups of berries and ½ of the cheesecake filling. Repeat. Finish with the last third of the cake and remaining berries. Pipe or dollop the other half of the whipped cream on top. Loosely cover and refrigerate before serving.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
