Spring Berry Trifle with Lemon Custard

Name: Spring Berry Trifle with Lemon Custard
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8-10 servings
Cuisine: Deutsch
Ingredients: 1 (10 oz) pkg Vanilla sponge cake or pound cake, cut into 1-inch cubes; 4 cups Mixed fresh berries (strawberries, blueberries, raspberries); For Lemon Custard:; 1 1/2 cups Whole milk; 1/2 cup Granulated sugar; 4 large Egg yolks; 1/4 cup Cornstarch; 1/4 cup Fresh lemon juice; 1 tbsp Lemon zest; 2 tbsp Unsalted butter; 1 tsp Vanilla extract; For Whipped Cream:; 1 1/2 cups Heavy cream; 2 tbsp Powdered sugar; 1/2 tsp Vanilla extract

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This Spring Berry Trifle with Lemon Custard is a stunning dessert that captures the essence of spring with its vibrant colors and fresh flavors. Layers of fluffy vanilla sponge cake (or ladyfingers), a rich and tangy homemade lemon custard, and an abundance of sweet, ripe mixed berries create a harmonious blend of textures and tastes. It's an elegant yet easy-to-assemble dessert that’s sure to impress at any March celebration, offering a delightful and refreshing finish to a meal without any gelatin.

speichern

Prep Time30 min

Cook Time15 min

Servings8-10 servings

DifficultyMedium

Equipment

Large trifle dish or clear glass bowlMedium saucepanElectric mixerMixing bowls

Instructions

1
Prepare the lemon custard: In a medium saucepan, whisk together milk, granulated sugar, egg yolks, and cornstarch until smooth. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and comes to a boil. Boil for 1 minute, continuing to whisk.
2
Remove from heat and stir in lemon juice, lemon zest, butter, and vanilla extract until butter is melted and custard is smooth. Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold.
3
Prepare the whipped cream: In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
4
Assemble the trifle: In a large trifle dish or clear glass bowl (about 3-quart capacity), arrange half of the cake cubes in an even layer at the bottom. Spoon half of the chilled lemon custard over the cake.
5
Evenly spread half of the mixed berries over the custard layer. Top with half of the whipped cream. Repeat the layers: remaining cake cubes, remaining lemon custard, remaining mixed berries, and finally, the remaining whipped cream.
6
Garnish the top with a few extra fresh berries or lemon zest, if desired. Cover and refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the cake to absorb some moisture. Serve chilled.

Nutrition

Calories420 kcal

Protein6g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use store-bought lemon curd instead of making custard?

Yes, for a quicker option, you can substitute 2 cups of good quality store-bought lemon curd for the homemade custard. Ensure it's well chilled before layering.

How far in advance can I make this trifle?

The trifle can be assembled up to 24 hours in advance and stored in the refrigerator. This allows the flavors to deepen and the cake to soften beautifully. However, for best texture, add the final whipped cream layer closer to serving time if possible.

What type of cake works best?

A dense vanilla sponge cake or pound cake works wonderfully as it holds its shape and soaks up the custard without becoming soggy. Ladyfingers are also a classic choice for trifles.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.