The Spicy Olive’s Spring Fruit Triffle
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| Prep Time | 40 minutes |
| Cook Time | 65 minutes |
| Passive Time | 30 minutes |
| Servings |
generous servings
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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
Ingredients
For the Lemon Pound Cake
For the Lemon Curd
For the Chantilly Cream
For the Macerrated Berries
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Instructions
For the Lemon Pound Cake
- 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
- 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
- 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
- Macerate (soak) the fresh berries in the peach balsamic for 15 minutes before assembling the trifle.
To Assemble The Trifle
- 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.
