Makes 12 servings
A trifle is a traditional English dessert made with laters of cake (sometimes doused with booze), jam, custard, fresh fruit and whipped cream. My version has much less sugar and empty calories, but is still loaded with seasonal berries and creamy goodness. If you don’t have time to make my Meyer Lemon Pound Cake, you can use a store-bought version. This dessert takes a little effort, but you can make the cream a day in advance. It’s a showstopper for birthdays, baby showers and other celebrations!
- 1 large egg
- 1/2 cup sugar
- 1 tablespoon plus 2 teaspoons cornstarch
- 11/4 cups whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup 2% plain Greek yogurt
For the assembly:
- 1 pint fresh blueberries
- 1 pound fresh strawberries, hulled and halved
- 6 ounces fresh raspberries
- 1 loaf pound cake, sliced into 1/2-inch pieces
- 1/4 cup Grand Marnier liqueur (optional)
- Make the lemon cream: Whisk the egg in a small heatproof bowl and set aside. In a saucepan, combine the sugar and cornstarch and set over medium-high heat. Gradually whisk in the milk, a little at a time. Bring the mixture to a boil and cook for 1 minute. Remove from the heat.
- Slowly pour half of the hot milk mixture into the bowl with the egg, stirring to temper the egg. Pour the egg-milk mixture back into the remaining milk in the pan; whisk. Reduce the heat to medium and cook for 2 minutes, whisking until thick. Remove from the heat and stir in the vanilla and lemon juice and zest. Transfer to a small bowl and cover the surface directly with plastic wrap. Chill for 45 minutes, then fold in the yogurt.
- Spread 1/2 cup of the cream onto the bottom of a medium glass bowl or trifle dish. Next layer 4-5 slices of the cake over the cream. If using the Grand Marnier, drizzle half over the cake. Distribute the blueberries over the cake and follow that with another 1/2 cup of the cream. Add another layer of the cake, drizzle with the remaining Grand Marnier and top with the strawberries. Add the remaining cream and top with another layer of cake. Finally, arrange the raspberries on top. Cover with plastic wrap, and refrigerate for 3 hours, or until ready to serve. Enjoy!