Can you hardly believe your eyes?! When I opened these images from Eva over at Miss Renaissance it was all I could do not to dash immediately out of the house and over to the market to get all of the ingredients for this springtime trifle. I have been a fan of Eva’s blog for quite some time and thought it might be fun to have her teach us a recipe or two and she so kindly obliged. I love this recipe because of its elegant simplicity. It is the perfect dessert for a weeknight dinner party last-minute get together. I love all of the bright citrus flavors paired with decadent cream. Yum!
(Makes about 4 individual trifle cups or 1 large trifle dish.)
1 medium-sized store bought vanilla pound cake, broken up or cut into small-sized chunks.
1 cup fresh raspberries
2 tsp honey
1 tsp lemon juice
1Tbsp confectioner’s sugar
½ cup heavy whipping cream
½ cup nonfat greek yoghurt
Orange – Lime Cream:
1 orange, zested and juiced
4 limes, zested and juiced
1 tablespoon granulated sugar
2 Tbsp confectioner’s sugar
1 tsp good quality vanilla bean paste
1 cup heavy whipping cream
Berry-Ginger Soak (for soaking the pound cake):
1 cup fresh strawberries (cut into small pieces)
¼ cup granulated sugar
1 cup orange juice
1Tbsp ground ginger
Fresh Berries for Topping:
¼ cup fresh strawberries (halved)
¼ cup fresh blueberries
¼ cup fresh blackberries
Combine the raspberries with the honey and lemon juice. Let the mixture soak for about 10 minutes. Then, using a fork (or even clean hands, if you’re so inclined), mash the raspberry mixture until it is juicy and jam-like in texture. Set aside.
Combine the greek yogurt, heavy whipping cream, and confectioner’s sugar in a medium-sized bowl. With a hand mixer or kitchen aid mixer, whip the mixture to medium peaks.
Fold the raspberry mixture into the whipped cream mixture. Refrigerate until ready to assemble.
Orange – Lime Cream:
Combine the orange zest & juice, lime zest & juice, and granulated sugar. Whisk to combine & set aside.
In a medium bowl, combine the heavy whipping cream, confectioner’s sugar, and vanilla bean paste. With a hand mixer or kitchen aid mixer, whip the heavy cream mixture to stiff peaks.
Fold the orange-lemon mixture into the whipped cream mixture. Refrigerate until ready to assemble.
Combine all the ingredients in a small pot and bring to a boil. Reduce to a simmer until the strawberries break down. Whisk to further break up the strawberries. Pass through a medium mesh strainer, pressing firmly to extract the most liquid. Let the liquid cool.
Once cooled, pour the liquid over the broken up pound cake. Do this RIGHT before you are ready to assemble the trifle, so that the pound cake doesn’t get too wet before assembly.
To assemble the trifle, spoon a layer of the raspberry cream into a glass cup or trifle bowl. Add a layer of soaked pound cake crumbles. Next, spoon over a layer of the orange-lime cream. Keep alternating layers until you reach ¾ the height of your cup or bowl, finishing with a layer of orange-lime cream. Cover with a generous sprinkling of the fresh mixed berries. Cover and refrigerate until ready to serve (best served immediately.)
Recipe by Miss Renaissance (www.missrenaissance.com)
Eva, aka Miss Renaissance, is a German-born, Chicago-based Pastry Chef, Photographer and self – proclaimed Style & Design addict. Eva is an avid traveler and loves to “eat” her way through different cities and countries. Find her current food & style obsessions on her blog – www.missrenaissance.com.