The Spicy Olive’s Spring Fruit Triffle

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The Spicy Olive's Spring Fruit Triffle
The Spicy Olive's Spring Fruit Triffle
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dessert
Prep Time 40 minutes
Cook Time 65 minutes
Passive Time 30 minutes
Servings
generous servings
Ingredients
For the Lemon Pound Cake
  • 3&1/2 cup all purpose flour
  • 1 Tablespoon Sea Salt
  • 2 sticks unsalted butter softened
  • 1/2 cup The SPicy Olive's Lemon extra virgin olive oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large eggs at room temerature
  • 2 Tablespoons sugar
For the Lemon Curd
  • 3/4 cup lemon juice freshly squeezed
  • 1 Tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole eggs large
  • 2 yolks eggs only
  • 4 Tablespoons The Spicy Olive's Butter extra virgin olive oil
  • 1 cup granulated sugar
For the Chantilly Cream
  • 2 cups heavy whipping cream chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons real vanilla extract
For the Macerrated Berries
  • 2 pints strawberries, blackberries, blueberries, or raspberries fresh
  • 1/2 cup The Spicy Olive's Ripe Peach white balsamic vinegar
Course Dessert
Prep Time 40 minutes
Cook Time 65 minutes
Passive Time 30 minutes
Servings
generous servings
Ingredients
For the Lemon Pound Cake
  • 3&1/2 cup all purpose flour
  • 1 Tablespoon Sea Salt
  • 2 sticks unsalted butter softened
  • 1/2 cup The SPicy Olive's Lemon extra virgin olive oil
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large eggs at room temerature
  • 2 Tablespoons sugar
For the Lemon Curd
  • 3/4 cup lemon juice freshly squeezed
  • 1 Tablespoon lemon zest
  • 2 teaspoons cornstarch
  • 2 whole eggs large
  • 2 yolks eggs only
  • 4 Tablespoons The Spicy Olive's Butter extra virgin olive oil
  • 1 cup granulated sugar
For the Chantilly Cream
  • 2 cups heavy whipping cream chilled
  • 1/3 cup granulated sugar
  • 2 teaspoons real vanilla extract
For the Macerrated Berries
  • 2 pints strawberries, blackberries, blueberries, or raspberries fresh
  • 1/2 cup The Spicy Olive's Ripe Peach white balsamic vinegar
The Spicy Olive's Spring Fruit Triffle
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Lemon Pound Cake
  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs with lemon olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
For the Lemon Curd
  1. 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 the butter olive oil until smooth.
For the Chantilly Cream
  1. In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
For the Macerrated Berries
  1. Macerate (soak) the fresh berries in the peach balsamic for 15 minutes before assembling the trifle.
To Assemble The Trifle
  1. Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab the Peach balsamic on the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers 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.