Trifles - SugarHero

Pot of Gold St. Patrick’s Day Cake Cups

Elizabeth LaBau — Fri, 10 Mar 2023 17:27:12 +0000

Pot of Gold Cake Cups are perfect for St. Patrick’s Day, or anytime you need a little rainbow magic! These easy mini trifles are filled with cake cubes and frosting, and topped with cute buttercream rainbow toppers.

🍀 Rainbow Cake Cups for St. Patrick’s Day

Forget catching a leprechaun this St. Patrick’s Day – we’re gonna make our own magic this year. And by “magic,” I mean, of course, we’re gonna make delicious cake cups, decorated to look like mini pots of gold.

What’s in a Pot of Gold Cake Cup?

These cake cups could also be described as individual, single-serving trifles. They feature layers of cubed cake and buttercream, assembled in candy kettles to look like leprechaun pots, and decorated with shiny gold dragees, buttercream rainbows, and frosting clouds.

These wee pots of gold are super cute, eye-catching, and of course absolutely delicious, because how can you go wrong with a cup full of cake and frosting?! So read on to learn what you’ll need, how to make them, and tips and substitutions in case you need to make adjustments.

If you are as obsessed with rainbow desserts as we are, you won’t want to miss some of our all-time most popular rainbow cakes, like this Rainbow Cake with a surprise rainbow inside, Gold-Topped Rainbow Cake, and the spectacular Rainbow Mousse Cake.

Red Velvet Trifle with Peppermint Cream Cheese Frosting

Elizabeth LaBau — Sat, 05 Dec 2020 08:34:59 +0000

This Red Velvet Trifle with Peppermint Cream Cheese Frosting is a pretty, festive Christmas dessert! You will LOVE the combination of red velvet cake and minty cream cheese frosting with candy cane bits.

Red Velvet Trifle with Peppermint Cream Cheese Frosting

Have I got a fast and fun holiday dessert for you! Trifles are the BEST solution for an easy party dessert, because they come together quickly, look super fancy, and feed a whole army. (Or, in this case, just a hungry group of my husband’s coworkers.)

Red velvet cake is a natural choice for a holiday cake. The red color is already super Christmassy, and the light cocoa flavor is neutral enough to go with everything, and won’t insult those weirdos who insist that chocolate and mint should not be paired together. (No offense if you are one of those weirdos. But also…explain yourself.)

[lwptoc min=”2″ depth=”1″]

This cake gets an extra dose of holiday cheer from lots of peppermint. There’s peppermint extract in the cream cheese frosting, and minty candy cane pieces scattered between the layers and on top of the trifle. (If you love peppermint desserts, check out this collection of 35 Peppermint Dessert Recipes.

Trifles are actually best when they’ve had at least a few hours to meld together, so this is the perfect make-ahead desserts for a holiday party or dinner! Just stick a spoon right in the middle and let everyone scoop up a big ole serving of happiness. Here’s how it all comes together!

🧾 Ingredients

The good news: you probably already have most, if not all, of the ingredients you’ll need to make this trifle! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

Cream cheese: Make sure you are using blocks of full-fat cream cheese. Don’t use low- or no-fat, and please don’t use the whipped cream cheese that comes in tubs. That won’t give you the right consistency for the frosting.
Marshmallow cream: I love how marshmallow cream improves the texture of cream cheese frosting. Just a small amount mixed into the frosting makes it much easier to pipe and helps it hold up longer at room temperature. However, if you can’t find it, the marshmallow extract can be omitted without any other changes and the frosting will still taste great.
Peppermint extract: Different brands of peppermint extract can vary a lot in their strength and potency. Because of this, it’s important to start with a small amount, taste as you go, and add more if needed. The amount in the recipe is a recommended starting point, but don’t be afraid to add more if you want a stronger peppermint flavor!
Candy cane pieces: Rather than crushing up candy canes by hand, I love these candy cane bits. They’re a uniform size, easy to use, and are super convenient to buy in a big bag.
Red food coloring: I always user Americolor red food gel when baking. It doesn’t have a strong aftertaste, and it’s super concentrated, so you don’t need a lot to get a vibrant red color.

🥄 Equipment

To make this red velvet trifle, you need just a few kitchen tools, like:

Mixer: A stand mixer or hand mixer will both work. I use and love a KitchenAid artisan mixer, but any brand will work. I always use a beater blade attachment, which scrapes down the bowl while mixing.
Half sheet pan: The cake is baked in a shallow half sheet pan, so all you need to do is cut it into squares, and you’re left with perfect cubes for trifle!
Trifle Bowl: Do you have to serve this in a trifle bowl? Definitely not. Does it look awesome when you do? Absolutely! Trifle bowls elevate the presentation of this simple dessert, so if you have one, definitely use it! If you don’t, any large glass bowl (at least 3 quarts) will work.

💡 Tips and FAQs

Variations

Not a peppermint fan? No problem! Leave out the peppermint flavoring and candy cane pieces. Add vanilla extract to the frosting, and sprinkle the top with red sprinkles for an equally festive look.
You can use this same presentation idea, but swap in your favorite cake or frosting recipe.

Storage and Make-Ahead Instructions

The components of this trifle can be made in advance:

Bake the cake, and leave it in the baking sheet. Wrap the sheet well, with several layers of overlapping plastic. It can be stored at room temperature for 2-3 days, or frozen for up to 3 months. It can also be refrigerated, but the freezer is preferable because the fridge is more drying to cakes.
Make the frosting, transfer it to a lidded plastic tub, and press a layer of plastic wrap directly on top of the frosting. Store in the refrigerator for up to 2 weeks. To use, bring it to cool room temperature and mix again to get a creamy texture.

The trifle is best when assembled and left to sit for 2-3 hours before serving. This allows the flavors to meld and the cake to absorb some moisture from the frosting.

The candy cane pieces will become soft and sticky over time, so this particular trifle is not a great candidate for assembling a day early. If you need to do the full assembly in advance, consider omitting the candy cane pieces between the layers, and just add a sprinkling of candy shortly before serving.

More Christmas Desserts You’ll Love

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5 from 2 votes

Red Velvet Trifle

This Red Velvet Trifle with Peppermint Cream Cheese Frosting is a pretty, festive Christmas dessert! It features cubes of gorgeous red velvet cake and lots of cream cheese frosting with candy cane bits.

Prep Time2

Cook Time15

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Red Velvet Trifle

Dessert Type: Cake

Servings: servings

Author: Elizabeth LaBau

Ingredients

For the Red Velvet Cake:

11.25 oz all-purpose flour (2 1/2 cups)
10.5 oz granulated sugar (1 1/2 cups)
1 tsp baking soda
1 tsp salt
2 tbsp unsweetened cocoa powder
8 fl oz vegetable oil (1 cup)
12 fl oz buttermilk (1 1/2 cups)
2 large eggs
2 tbsp red gel food coloring
1 tsp white vinegar
2 tsp vanilla extract

For the Peppermint Cream Cheese Frosting:

4.5 oz crushed candy canes (about 25 miniature candy canes), to yield ½ cup crushed pieces
12 oz unsalted butter (3 sticks), full-fat, at room temperature
24 oz cream cheese (3 blocks), at room temperature
3.5 oz marshmallow cream (1/2 cup), or marshmallow fluff
1 tbsp vanilla extract
1-2 tsp peppermint extract to taste
1/2 tsp salt
36 oz powdered sugar (9 cups)
3 TBSP heavy cream or milk

To Assemble:

Additional candy cane pieces or striped candies

US Standard – Metric

Instructions

To Make the Red Velvet Cake:

Preheat the oven to 350 F. Line a half sheet (18×12-inch) rimmed baking sheet with foil, extending up and over the sides of the sheet. Spray the foil with nonstick cooking spray.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In the bowl of a large stand mixer fitted with a paddle attachment, combine the vegetable oil, buttermilk, eggs, red gel food coloring, vinegar, and vanilla extract. Mix on medium-low speed until well-combined.
Add the dry ingredients and mix on low speed until combined. Scrape down the bottom and sides of the pan with a spatula, then mix on medium speed until the cake batter is smooth and all the lumps of flour have disappeared.
Pour the cake batter into the sheet pan and spread it into an even layer. (It will be a thin layer of cake.) Bake the cake at 350 F for 15 minutes, until it pulls away from the sides and springs back when lightly pressed with your fingertips. Cool completely before using. The cake can be baked several days in advance. If making in advance, wrap the cooled cake in cling wrap and freeze until ready to use.

To Make the Peppermint Cream Cheese Frosting:

Unwrap the mini candy canes, and place them in a large zip-top plastic bag. Use a rolling pin or kitchen mallet to crush them into fine crumbs.
Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they’re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla, 1 tsp peppermint extract, and salt, and mix it in.
Add the powdered sugar and cream, and mix on low speed until the sugar is moistened. Turn the speed to medium-high and whip for 2-3 minutes, until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture, then stir in the crushed candy canes. Taste it, and add additional mint extract, if desired.

To Assemble:

Cut the cooled cake into small 1-inch cubes. Place a layer of cake cubes in the bottom of a 3-quart trifle bowl. Top with a generous layer of cream cheese frosting, spreading it out evenly over the cake. If desired, you can put some larger shards of candy canes around the sides of the bowl to show through the glass and give it some visual appeal. Continue to layer the cake and frosting—I got 4 cake layers and 3 frosting layers in my trifle bowl. When you reach the top, transfer the remaining frosting to a piping bag and pipe stars or rosettes on top. Finish by scattering more candy cane pieces or large peppermints on top of the trifle.
For the best taste and texture, allow the trifle to sit and the cake to soften in the refrigerator for at least 3-4 hours (overnight is okay). Let it sit at room temperature for about 20 minutes before serving, to take some of the chill off.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Nutrition

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Doughnut Trifles

Elizabeth LaBau — Fri, 02 Sep 2016 08:55:07 +0000

It’s official — Doughnut Trifles are the BEST way to make a trifle! Layer doughnuts, whipped cream, fresh berries and lemon curd for a quick, easy, and delicious treat!

Without any intention or premeditation on my part, 2016 has turned into the Year of the Doughnut. In the past few months alone, we’ve had Doughnut Ice Cream Sundaes, Doughnut Funfetti Ice Cream, and Grilled Doughnuts. But after stuffing them with sundae toppings, churning them into homemade ice cream, and throwing them on the grill to get nice and caramelized, I’m still not done with the humble doughnut. My new plan is to steer into this skid, rebrand as DoughnutHero, and shove doughnuts into as many desserts as I possibly can. Who’s with me?

Next up: Doughnut Trifles! Most trifles are made with chunks of cake (like this Peaches and Cream Trifle from a few weeks ago!) but you know what’s even better than cake cubes? Doughnut cubes! Swapping in doughnuts for cake is the perfect way to level up your typical trifles and make them 83.54% more delicious.

Here’s the deal: in most trifles, the cake is a pretty neutral component. Its job is really to soak up some moisture and become a tasty cake-sponge that holds all of the other ingredients together. Doughnuts bring that same wonderfully soft texture, but they also add a sweet, yeasty, glazed flavor that you can’t get from traditional pound cake.

Hopefully I’ve sold you on this concept already, but if not, consider this: doughnut trifles are also a great way to use up doughnuts that are stale, old, or just plain underwhelming. For instance, let’s say you buy a bunch of glazed doughnuts because you want to get your grill on. (Good choice, by the way!) You grill a few, and after stuffing your face, you’re still left with a bunch of boring glazed doughnuts. Snooooooze. What’s a doughnut-lover to do?

Here’s what you do: chop up those babies. Don’t worry if they’re stale –that’s actually even better. Layer the doughnut cubes with a luscious, tangy combination of lemon curd and whipped cream. Add a lot of fresh berries—the juicier, the better! Really squish everything together. Then repeat and repeat until you’ve filled your trifle cup with all of these layers of deliciousness!

Chill the trifles, so the doughnuts get soft and the flavors meld together. Then add a few decorations on top (I’m partial to fresh berries and cute lil doughnut holes!) and serve!

Trifles are the ultimate make-ahead desserts, so you can whip these up a day–or even several days–before you’re going to serve them, and they only get better the longer they sit. So there’s really no excuse NOT to make these for your next dinner party or brunch. (Since they have doughnuts, I’m claiming these as a brunch/breakfast recipe as well.) Enjoy!

🍓 More Fabulous Fruit Recipes

Doughnut Strawberry Shortcakes

These Doughnut Strawberry Shortcakes have a combination of sweetly glazed yeasted doughnuts, juicy berries, and softly whipped cream, pretty much perfect, right? The doughnuts don’t have the crunchy exterior of traditional shortcakes, but I actually love that they stay soft and pillowy.

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Doughnut Ice Cream Sundaes

If you’re ready to take your ice cream up a notch, try this Doughnut Ice Cream Sundae! It’s a giant sundae with all the fixings, served on top of a crispy doughnut!

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5 from 1 vote

Doughnut Trifles

It’s official — Doughnut Trifles are the BEST way to make a trifle! Layer doughnuts, cream, and fresh berries for a quick, easy, and delicious treat!

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: doughnut, trifle

Dessert Type: Misc. Desserts

Servings: trifles

Author: Elizabeth LaBau

Ingredients

6 large glazed doughnuts
2 cups heavy cream divided use
6 oz lemon curd (2/3 cup) homemade or store bought
24 oz fresh berries I used a mix of raspberries and blackberries
1 oz powdered sugar (1/4 cup)
½ tsp vanilla extract
6 doughnut holes for decoration, optional

US Standard – Metric

Instructions

Cut the doughnuts up into small pieces, between ½-1 inch. Place 1 ¼ cups heavy cream in a mixing bowl, and whip it until firm peaks form. Add the lemon curd to the whipped cream, and gently fold them together until they’re combined.
Spread a thin layer of the lemon cream on the bottom of 6 individual trifle cups (8-10 oz in size). Arrange a layer of doughnuts on top of the cream, then add a layer of fresh berries on top of the doughnuts. Scoop more lemon cream on top of the berries, spreading it into an even layer, then repeat the doughnuts-berries-cream pattern one more time. (Depending on the exact size of your trifle cups, you may need to adjust the layers and add more or fewer layers to make everything fit neatly.) Make sure you finish with a layer of whipped cream, so that the doughnuts are completely covered and are not exposed to air. Refrigerate the trifles for at least 3-4 hours (overnight is optimal) to give the doughnuts time to soften and the flavors time to meld together.
Shortly before serving the trifles, combine the remaining ¾ cup heavy cream, powdered sugar, and vanilla extract, and whip to medium peaks. Spoon a big dollop of cream on top of each trifle, and put a ring of fresh berries around the cream. (While you can decorate them before refrigerating overnight, I think they look and taste the best when they’re freshly decorated.) Finish each trifle with a doughnut hole on top, if desired.

Notes

This recipe makes 6 individual trifles (about 8 oz each). If you don’t have individual trifle dishes, you can make it in one medium trifle dish, or even a glass bowl! Note that there is a 3-4 hour chill time before serving for optimal taste and texture.

Measuring Tips

Nutrition

Peaches and Cream Trifle

Elizabeth LaBau — Tue, 16 Aug 2016 06:06:46 +0000

Peaches and Cream Trifle is an easy summertime dessert that’s bursting with flavor! You’ll love this combination of pound cake, fresh peaches, and whipped cream. It’s the best way to enjoy the taste of summer peaches.

Hello lovelies! Happy mid—*does a double-take* Can it really be MID-AUGUST?! What sort of time warp am I living in? Can you believe it’s back to school season already? I still have a few weeks before the wee one goes back to school, and believe you me, I’m at the point in the summer where I’m counting down the days….no, the hours.

Even though I’m ready for some school relief, I’m NOT ready to say goodbye to all of my favorite summer produce. I’ve been living in up with pounds and pounds of fresh cherries, berries, plums, and of course, fresh peaches. I think every state claims to have peaches that rival Georgia’s, and Utah is no exception. (Poor Georgia. Always the target of peach jealousy.) I’m not ready to award a final winner in the battle of the peaches, but I will say that Utah peaches have been exceptional this summer—so juicy and flavorful, with a sweetness tinged with the perfect amount of tartness. It’s peach paradise.

A few weeks ago we were invited to a friend’s house for a weekend barbecue. They provided a huge feast of grilled food and sides, and literally the only thing I was assigned to bring was dessert. I always feel a little pressure when people ask me to bring dessert, because I think they’re going to expect something spectacular and over-the-top every time. (Which is totally untrue, I’m sure, it’s just my stupid brain trying to freak me out.)

Sometimes I overcompensate and try to make an inappropriately dazzling dessert for a casual get-together, but this time I had the recipe and the vibe nailed down from minute one. I had just bought a big bag of peaches at the perfect stage of ripeness, and I wanted to make a dessert that would showcase their texture and flavor without many adornments. No baking, no strong spices or overpowering flavors, just pure peaches and cream all the way.

This trifle couldn’t be simpler: cubes of pound cake, billowing whipped cream, and slices of juicy fresh peaches. I used homemade pound cake (left over from my Dessert Grilled Cheese experiments, natch) but you could easily use store-bought pound cake to make this a quick 10-minute dessert. There’s nothing more delicious or refreshing after a summer barbecue alfresco, and you can easily play with it by adding fresh berries, other stone fruit, jam, or lemon curd. Enjoy!

🍑 More Peach Desserts

Lemon Blackberry Trifle

This Lemon Blackberry Trifle is like a greatest hits collection of many of my favorite things: ultra-moist cake, tangy lemon curd, softly whipped sweet cream, juicy berries, and a hint of fresh mint. So basically this is a must-make!

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Raspberry Lemon Meringue Trifle

This giant Raspberry Lemon Meringue Trifle is made with thinly sliced layers of moist pound cake, tart lemon curd, raspberry jam, and lots of toasted vanilla meringue! This giant trifle is perfect for feeding a crowd! Everyone is sure to love it!

View Recipe

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5 from 1 vote

Peaches and Cream Trifle

Peaches and Cream Trifle is an easy summertime dessert that's bursting with flavor! You'll love this combination of pound cake, fresh peaches, and whipped cream. It’s the best way to enjoy the taste of summer peaches.

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Peaches and Cram Trifle

Dessert Type: Misc. Desserts, Mousse

Servings: servings

Author: Elizabeth LaBau

Ingredients

For the Pound Cake:

8 oz unsalted butter at room temperature
8 oz cream cheese at room temperature
1 3/4 cups granulated sugar
5 large eggs at room temperature
1 tbsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

For the Trifle:

5 large peaches (about 3 ½ lbs)
¼ cup granulated sugar
1 TBSP lemon juice
3 cups heavy cream
½ cup powdered sugar
2 tsp vanilla extract

US Standard – Metric

Instructions

To Make the Pound Cake:

Preheat the oven to 350 degrees Fahrenheit. Spray two 9×5-inch loaf pans with nonstick cooking spray.
In the bowl of a large stand mixer combine the softened butter, cream cheese, and sugar. Mix on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix it in. The batter might appear a little broken at this point—that’s okay.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredient and mix just until they’re combined. Finish stirring everything together with a spatula, scraping down the bottom and sides of the bowl.
Divide the batter between the prepared pans and smooth it into an even layer. Bake the loaves for about 45 minutes, until golden and a toothpick inserted into the center comes out with just a few moist crumbs attached. Let the pound cakes cool completely to room temperature before assembling the trifle.

To Make the Trifle:

When you’re ready to assemble the trifle, remove the pound cakes from their pans. Cut the cakes into slices about 3/4-inch thick, then cut the slices into cubes. Set the cubes aside for a moment.
Bring a pot of water to a boil. Slice a shallow “X” in the bottom of the peaches with a paring knife, just cutting through the skin. Place the peaches in the boiling water for 1 minute, then drain and plunge them into a bowl of ice water.
Once they are cool enough to touch, peel the skins off—the skins should slide right off thanks to the quick boiling. Cut the peaches in half and remove the pits. For two peaches, cut them into thin slices about ¼-inch thick. Chop the remaining 3 peaches in rough cubes, and combine the peach cubes with the granulated sugar and lemon juice in a bowl. Stir roughly so the peaches start to release their juice—this is what we want!
Combine the cream, powdered sugar, and vanilla in a mixing bowl and beat with a whisk attachment until firm peaks form.
To assemble the trifle, spread a thin layer of whipped cream on the bottom of the trifle bowl. Arrange a layer of pound cake cubes in a single layer on the whipped cream, then top with a generous layer of whipped cream. Press peach slices around the sides of the bowl in a decorative arrangement, then put a heaping spoonful of the peach cubes and their juice on top of the whipped cream. Repeat the pattern with more cake cubes, whipped cream, and another layer of peaches. If you have more pound cake cubes, repeat with a third layer of pound cake, and then cover everything with the rest of the whipped cream. Add a few peach slices and sprigs of fresh mint on top.
Refrigerate the trifle for at least a few hours (even overnight is okay) before serving, to allow the cake time to soak up the liquid and get softer. Scoop servings into bowls and enjoy!

Notes

To save time, you can make this trifle with store-bought pound cakes. You will need 2 large pound cakes—if you are using the frozen variety, you might need 3 since they tend to be shorter than homemade cakes. This trifle was made in a 3 quart trifle bowl that was about 8” tall and 8” wide. It can be made as individual trifles, or in another sized bowl—just be aware you will have to adjust the layers and quantities accordingly. It easily serves 12-16 people.

Measuring Tips

Nutrition

Toasted Coconut Chocolate Trifles

Elizabeth LaBau — Wed, 19 Aug 2015 05:48:56 +0000

These Toasted Coconut Chocolate Trifles feature cubes of thick, rich chocolate pound cake covered with coconut pastry cream and toasted flaked coconut. For ultimate indulgence, they are topped with whipped cream, more coconut shreds and chocolate curls.

Helloooo from my new house! It’s been a whirlwind of sorting and packing and near-hernias and boxes and even MORE boxes around here lately. We just moved in a few days ago, so I’m still in bare survival, can’t-find-anything mode. I’m writing this from a card table surrounded by skyscrapers of cardboard in my new office, and even cobbling together this sorry set-up made me feel like a total MacGyver.

The smartest thing I did before the move was to make and photograph a bunch of desserts, so that I wouldn’t have the added pressure of unpacking the kitchen and immediately starting to bake. The dumbest thing I did was to not actually write the posts and schedule them to publish, because I tricked myself into thinking I’d have aaaallll the time in the world to cozy up with my laptop during the move. Ha.

Well, here I am a few days later than planned, sharing this easy and delicious dessert with you! Trifles are one of my favorite secret weapon desserts—you know, the ones you can turn to in times of true baking emergency. When family members spring an unexpected visit on you. When you have to impress the boss and—whoops!—that Baked Alaska just caught fire in the oven. (It’s possible I’m just cribbing from an old I Love Lucy episode here.)

No matter your situation, I’m pretty sure trifles are the answer. They’re fast to assemble and can be as complicated or as simple as you want them to be.

For this recipe, I used leftover Chocolate Pound Cake cut into small cubes. You could make the pound cake from scratch, sure, but you can also substitute any chocolate cake of your choice (boxed or homemade both work!) or even brownies. I layered the cake cubes with coconut pastry cream and toasted flaked coconut, then topped them with whipped cream and more coconut shreds and chocolate curls. If you want to simplify it even more, you can swap the pastry cream for coconut instant pudding and people will still think you’re a culinary genius.

This is the perfect dessert for those times you have a cake itch you want scratched, but you don’t want to turn on the oven or, you know, actually make a whole cake. Just throw your leftover cake cubes together with something moistifying (technical term), and you’re instantly enjoying all the best parts of cake without any of the work!

Now if you need me, I’ll be tunneling out of my box fort. Over and out.

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5 from 1 vote

Toasted Coconut Chocolate Trifles

Cook Time1 20

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Chocolate trifles, toasted coconut, toasted coconut chocolate trifles

Dessert Type: Mousse

Servings:

Author: Elizabeth LaBau

Ingredients

For the Chocolate Pound Cake:

5 oz cake flour (1 1/4 cups)
2 oz unsweetened cocoa powder (2/3 cup)
1/3 tsp salt
6 oz unsalted butter at room temperature
8.75 oz granulated sugar (1 1/4 cups)
3 large eggs at room temperature
2 tsp vanilla extract
2 tsp instant espresso powder optional
4 oz heavy cream (1/2 cup)
4 oz bittersweet chocolate finely grated

For the Coconut Pastry Cream:

4 large egg yolks
1 whole large egg
3 tbsp cornstarch
3.5 oz granulated sugar (1/2 cup)
16 oz milk (2 cups)
pinch of salt
1 tbsp vanilla extract
1-2 tsp coconut extract
1 oz unsalted butter (2 tbsp)

To Assemble:

1 1/2 cups sweetened shredded coconut
1 cup heavy cream
1/4 cup powdered sugar
chocolate curls optional

US Standard – Metric

Instructions

To Make the Chocolate Pound Cake:

Preheat the oven to 350 F. Spray an 8.5×4.5″ loaf pan with nonstick cooking spray. (A larger loaf pan can be used, resulting in a shorter pound cake.) Cut a strip of parchment the width of the pan’s bottom, and lay it along the bottom of the pan, extending up over the sides. Spray the parchment.
Sift together the cake flour, cocoa powder, and salt. Sift them a total of three times, to give the cake an extra fine, light texture.
Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together on medium-high speed for 5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
Stir together the cream and espresso powder, if you’re using it. With the mixer running on low, add half of the flour to the mixing bowl, and when it’s nearly incorporated, add the cream. Once the cream is mixed in, add the remaining flour, and mix until just a few flour streaks remain. Stop the mixer and finish mixing by hand, stirring with a spatula and scraping the bottom and sides of the bowl. Add the grated chocolate and gently stir it in.
Scrape the batter into the loaf pan and spread it into an even layer. Bake the cake at 350 F for 60-70 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top seems to be getting too dark while baking, cover it with loosely tented foil.
Let the cake cool for 15 minutes, then run a knife gently around the edges of the pan. Use the parchment to help you pop the cake out of the pan, and cool it completely on a wire rack.

To Make the Coconut Pastry Cream:

In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you’re whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you’ve added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
Return the pan to the burner and heat the cream, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn’t scorch . Cook until the pastry cream thickens and starts a very gently bubbling, then cook for 1-2 minutes longer. Remove the pan from the heat and whisk in the vanilla bean paste or extract, 1 tsp coconut extract, and butter. Whisk until the butter melts, then (carefully!) taste the pastry cream, and add more coconut extract, if desired.
Pour the cream through a wire mesh strainer into a bowl. It will be somewhat thick, so use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream, and let it cool to room temperature. Once at room temperature, refrigerate it until it’s cold and thick, at least 2 hours.

To Assemble:

Preheat the oven to 325 F. Spread the coconut out on a baking sheet and toast it for 8-10 minutes, stirring several times during the process, until it is an even golden brown color. Cool completely.
Cut the cake into slices, then cut the slices into cubes. Place a layer of chocolate cubes at the bottom of 8 1-cup trifle dishes or ramekins. Spoon a thick layer of pastry cream on top of the cake, and top with a big pinch of toasted coconut. Add a second layer of cake cubes, filling it to the top of the dish.
Whip the cream together with the powdered sugar until it holds medium peaks. Place a big dollop of whipped cream on top of each trifle, and finish with toasted coconut or chocolate curls. For the best taste and texture, refrigerate for at least 6 hours (overnight is best). The trifles can also be served immediately.

Notes

To speed up preparation, feel free to substitute the cake or brownie recipe of your choice (homemade or store-bought is great!). You can also substitute coconut or vanilla pudding for the homemade coconut pastry cream.

Measuring Tips

Nutrition

Raspberry Lemon Meringue Trifle

Elizabeth LaBau — Tue, 04 Mar 2014 10:27:07 +0000

Happy National Pound Cake Day!

…wait, what? You didn’t know it was National Pound Cake Day? You weren’t even planning on celebrating with any sort of pound cake today? What are you going to tell me next—that you didn’t even put up your pound cake tree or hang your pound cake stockings? But surely you were going to sing a few pound cake carols…right? No? For heaven’s sake. You are so lucky you have me in your life to remind you of these important holidays!

Okay, real talk. It’s possible that National Pound Cake Day is not a legitimate, nationally recognized holiday. (Yet.) But as we all know, I’m a sucker for food-themed days—any excuse to make a special dessert is okay by me.

As longtime readers know, I’m a trifle nut. Just call me TrifleHero! I’m always trying to think of ways to change up the basic trifle equation of cake cubes+squishy stuff+fruity bits. I’ve had the idea of a vertical trifle bouncing around my head for a few months now, so this seemed like the perfect time to experiment. This sort of trifle design, with strips of cake running vertically along the sides of the bowl, requires a cake that is fairly sturdy and won’t collapse during assembly. Hello, pound cake? That’s your cue.

I slathered the pound cake slices with homemade lemon curd, raspberry jam, and vanilla meringue, to give it a sunny, summery flavor, even in the dead of winter. And atop the trifle? What else but a billowing cloud of fluffy vanilla meringue, torched on top for the perfect toasted marshmallow flavor! No matter what the question is, I’m pretty sure the answer is always “toasted meringue.”

More real talk. This trifle construction was a learning process! I figured out a good method by the end, but there were some missteps in the beginning, and even now, the cake slices that aren’t perfectly straight make my left eye twitch. (Pro tip: perfectionists should not make desserts that require straight edges.) But you, dear reader, can learn from my mistakes, and follow this helpful photo tutorial and the instructions below. Your dessert will be a pinnacle of 90-degree angles and straight lines. Rulers, protractors, and geometry geeks alike will look at it and marvel.

Getting your trifle slices perfectly vertical is beside the point, though, when the flavor is so good! There is something sublime about the combination of moist pound cake, tart lemon curd, fruity jam, and sweet, vanilla-scented meringue. It’s like the best parts of a cake and a lemon meringue pie got together and had a baby, and although I would not normally encourage you to eat a baby, I’m going to make an exception this time because this is truly a delicious dessert.

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This Cranberry Orange Trifle is a deliciously light dessert. It has layers of sweet orange flavored pound cake, fruity cranberry-orange compote, and light vanilla bean whipped cream.

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Print Recipe

5 from 2 votes

Raspberry Lemon Meringue Trifle

Prep Time1

Cook Time0

Total Time1

Course: Dessert

Cuisine: American

Keyword: Raspberry Lemon Meringue Trifle

Dessert Type: Misc. Desserts

Servings: -24

Author: Elizabeth LaBau

Ingredients

6 pound cakes 1-lb each, I use Sara Lee brand, from the freezer section
16 oz raspberry jam
4 cups lemon curd recipe below, or can use purchased curd
8 cups meringue recipe below
Fresh raspberries for decorating, optional
Lemon zest for decorating, optional

For the lemon curd:

.25 oz unflavored powdered gelatin (2 1/2 tsp or 1 envelope)
2 tbsp water cold
6 oz unsalted butter
2 cups granulated sugar
4 large eggs
4 large egg yolks
1 1/3 cup lemon juice freshly squeezed

For the Meringue:

8 large egg whites at room temperature
14 oz granulated sugar (2 cups)
2 tsp vanilla extract
Pinch of salt

US Standard – Metric

Instructions

To Make the Curd:

Make the curd at least 4 hours in advance. (The curd can be made up to a week in advance and kept in the refrigerator until ready to use.) In a small bowl, combine the gelatin and cold water and whisk together. Set aside to let the gelatin absorb the water while you prepare the rest of the recipe.
Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop. In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer fitted with a whisk attachment until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the lemon juice and mix—at this point the mixture will look curdled.
Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F.
Once the curd thickens, remove the pan from the heat and add the gelatin. Whisk until the gelatin liquefies and everything is well-mixed. Pour the curd through a fine mesh strainer into a bowl to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

To Make the Meringue:

Make the meringue right before you’re ready to assemble the trifle. Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
Place the mixing bowl on top of the saucepan, making sure that the bottom isn’t in contact with the water, and heat the egg white mixture. Whisk frequently so that the egg whites don’t cook. Continue to heat the whites until they are hot to the touch, and when you rub a bit between your fingers, you don’t feel any grittiness from the sugar. Once the whites are hot, transfer the mixing bowl to your mixer and fit it with a whisk attachment.
Beat the whites on medium-high speed until they are no longer warm, and they are shiny, white, voluminous, and hold stiff peaks when you remove the whisk. Add the vanilla extract and salt and whisk until well-incorporated. Use immediately.

To Assemble the Trifle:

Stand a pound cake upright in your trifle bowl, and cut off any cake the extends past the top of the bowl. Use this cake as a guide, and trim the other cakes to the same height. Keep the trimmings for a later use. Use a large sharp serrated knife to cut the pound cakes horizontally into thin slices, less than 1/2-inch thick. Spread a slice with a thick layer of lemon curd, then spread a second slice with a layer of raspberry jam. Spread a third slice with meringue. Stack the 3 slices on top of each other, and cut them in half lengthwise so you have two long, thin sandwiches of cake and filling.
Stand the cake slices with the cut sides against the edge, as pictured. Press the layers together firmly. Continue to make small “sandwiches” of strips of cake and filling, and press them together around the edge of the trifle bowl. If your trifle bowl sides are at a slight angle, you might find it helpful to cut a diagonal piece occasionally and wedge it between some of the pieces to give them stability. Repeat until your cake goes all the way around the bowl.
Crumble the remaining cake, including the trimmings from the first step, into chunks, and spread a layer of cake pieces in the bottom of the bowl. Spread lemon curd on top of the cake, then top it with more cake, then layers of jam, cake, meringue, cake, et cetera, until the center of the trifle is filled.
Spread the remaining meringue on top of the trifle and spread it all the way out to the edges. Use the back of a spoon to add decorative swirls. If you have a kitchen torch, you can toast the top of the meringue if you’d like. Finish with fresh raspberries and strips of lemon zest.

Notes

This recipe makes a large 24-cup trifle that will serve about 20-24 people. It can be easily halved or cut in third if you want to make a smaller portion. The vertical layering will work best if you have a straight-sided trifle dish—if you are using a regular curved bowl, it will be difficult, and I recommend just layering cubes of pound cake as you would a normal trifle.

The meringue topping has the best texture if eaten within a few hours of assembling this dessert. If you want to prepare it a day or two in advance, consider replacing the meringue with whipped cream instead. Or you could omit the meringue from the trifle layers and just layer the cake with lemon curd and jam, which will help it keep for several days. Then make a half batch of meringue topping, and add it on top immediately before serving.

Measuring Tips

Nutrition

Cranberry Orange Trifle

Elizabeth LaBau — Mon, 04 Nov 2013 13:00:00 +0000

This Cranberry Orange Trifle is a deliciously light dessert. It has layers of sweet orange flavored pound cake, fruity cranberry-orange compote, and light vanilla bean whipped cream.

It’s no secret that I’m a huge fan of trifles. They have all of the benefits of a layer cake—Big portions! Robust cake-to-frosting ratio! Gorgeous presentation!—without most of the actual work of assembling and frosting a layer cake. They’re the lazy cook’s best friend and the busy host’s secret weapon.

Now, I am definitely not accusing any of you of being lazy. You’ve probably already run 10 miles, replied to a dozen emails, and traded 3 stocks before breakfast this morning, you hard worker, you. But with Thanksgiving approaching (a.k.a. the start of the holiday party season) we could all use a show-stopping dessert recipe that’s easy to throw together and full of big, bold seasonal flavors.

This trifle is made of layers of moist orange pound cake, cranberry-orange compote, vanilla meringues, and vanilla bean whipped cream. The cake and compote can both be made days in advance, so the actual work of assembling the trifle happens quickly. Can you throw ingredients into a bowl and smother them with whipped cream? Then you, my friend, can make a trifle.

I headed to the store to pick up the ingredients I needed. I was so excited to buy my first cranberries of the season—that’s definitely one of my personal signs that it’s finally fall! (As you all know—because I complain about it endlessly—weather is not a reliable indicator of season here in southern California.) I also bought a bag of organic oranges. I don’t buy exclusively organic produce, but when I know I’ll be using the outer peel of the orange in my recipes, I try to make sure those oranges are organic.

I also treated myself to some Madagascar vanilla bean paste, which is one of my favorite ingredients. Just a spoonful added to desserts gives them a strong vanilla flavor, with thousands of little specks of vanilla seeds. It’s perfect for making vanilla bean whipped cream or vanilla bean ice cream, when you really need the vanilla flavor to shine.

Finally, I picked up some vanilla meringue cookies. The meringues add such a fun texture to the trifle! Soon after it’s assembled they start absorbing some of the moisture, so they’re a mix of crunchy cookie and pillowy marshmallow. As the trifle sits, the meringues continue to soften and eventually blend into the other layers, but they still add a nice vanilla sweetness that balances out the tart cranberry-orange compote.

If you’ve made the cake and compote in advance, all you need to do is whip the cream and chop the meringues, then it’s as easy as getting your layering on.

I topped the trifle with sugar-coated cranberries and candied orange peel. Both of these are completely optional, and the trifle would look just as lovely with a blanket of whipped cream covering the top. But if you do decide to get a little fancy, the sugared cranberries take only a few minutes to put together. They have a bold sweet-tart taste, and when you bite down, they literally “pop!” in your mouth as the sugar crust and berry skin burst open. You can also make the candied orange peel yourself (here’s a recipe!) but it is a little more time-consuming—fortunately candied peel is pretty easy to find in stores around the holidays!

Sure, pies are traditional for Thanksgiving. But I think there’s room on the dessert table for the classics, like pumpkin pie, and for new twists on Thanksgiving flavors, like this trifle. Give it a try—I think you’ll love it!

Click Here to Print or Email this Recipe!

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Raspberry Lemon Meringue Trifle

This giant trifle is perfect for feeding a crowd! Full of moist pound cake, tart lemon curd, fruity jam, and soft vanilla meringue, everyone is sure to love it!

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Print Recipe

5 from 2 votes

Cranberry Orange Trifle

This Cranberry Orange Trifle is a deliciously light dessert. It has layers of sweet orange flavored pound cake, fruity cranberry-orange compote, and light vanilla bean whipped cream.

Prep Time1 30

Cook Time20

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Cranberry Orange Trifle

Dessert Type: Cake

Servings:

Author: Elizabeth LaBau

Ingredients

For the Orange Pound Cake:

2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 large oranges organic if possible
1 3/4 cups granulated sugar
8 oz unsalted butter at room temperature
8 oz cream cheese at room temperature
4 large eggs at room temperature
1 tsp vanilla extract
1 tsp orange extract

For the Cranberry-Orange Compote:

1 large orange organic if possible
24 oz fresh cranberries
2 cups granulated sugar

For the Vanilla Bean Whipped Cream:

4 cups heavy cream well-chilled
1 1/4 cups powdered sugar
1 tbsp vanilla bean paste can substitute 1 tbsp vanilla extract

For the Assembly and Decorations:

Pasteurized liquid egg whites
1 1/2 cups fresh cranberries
1/2 cup granulated sugar
3 cups vanilla meringue cookies coarsely chopped
Candied orange peel optional

US Standard – Metric

Instructions

To Make the Orange Pound Cake:

Preheat the oven to 350 F. Line a 13×18″ rimmed baking sheet with parchment, and spray the pan and parchment well with nonstick cooking spray. In a small bowl, whisk together the flour, baking powder, and salt, and set aside.
Finely zest the oranges. Place the zest and the sugar in the bowl of a large stand mixer, and rub them together between your fingers until the sugar is fragrant and has the texture of wet sand. Add the butter and cream cheese to the bowl. Fit the mixer with a paddle attachment, and mix on low speed until combined, then raise the speed to medium and beat until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition, then add the vanilla and orange extracts. Finally, turn the mixer to low, and slowly add the dry ingredients. Stop when just a few streaks of flour remain. Finish mixing the cake by hand, using a spatula to scrape the bottom and sides of the bowl well.
Scrape the cake batter out into the prepared pan and spread it into an even layer. Bake the cake for about 20 minutes, until it is a light golden color, the top springs back when lightly pressed, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack. The cake can be made several days in advance and kept, well-wrapped, at room temperature or in the freezer. If freezing, defrost before using.

To Make the Cranberry-Orange Compote:

Finely zest the orange, then cut the orange in half and squeeze the juice into a measuring cup. Measure out 1/2 cup of fresh orange juice—if you don’t have enough, add enough water to make 1/2 cup.
Combine the orange zest, orange juice, cranberries, and sugar in a medium saucepan over medium-low heat. Cook the mixture, stirring frequently, until the cranberries pop and the mixture thickens. Once most of the cranberries have popped, remove the pan from the heat and let it cool completely before using. The cranberry compote can be made up to a week in advance and stored in an airtight container in the refrigerator until ready to use.

To Make the Vanilla Bean Whipped Cream:

Combine the cream, powdered sugar, and vanilla bean paste (or extract) in the bowl of a large stand mixer fitted with the whisk attachment. Turn the mixer to low, then gradually raise the speed to medium-high and whip until peaks form. Make the whipped cream right before you’re ready to assemble your trifle.

To Assemble:

Make the glazed cranberries, if using: Lightly whisk the egg white until frothy. Use a fork to dip a few cranberries into the white, then roll them in the granulated sugar. Set them on a baking sheet, then continue until all of the cranberries are coated with sugar. Set them aside while you assemble the rest of the trifle.
Cut the cake into small cubes, about 1 1/2-inches wide. Place a single layer of cake cubes in the bottom of a large (4-quart) trifle dish or regular bowl. Cover the cake cubes with a generous layer of whipped cream. Add half of the chopped meringues on top of the whipped cream, then spread half of the cranberry compote on top of the meringues.
Add another layer of cake cubes, then repeat the layering process. Finish by adding a final layer of cake cubes on top of the cranberry compote. Spread a layer of whipped cream on top of the cake, then put the remaining whipped cream in a pastry bag fitted with a large star tip. Pipe a circle of rosettes along the outer edge of the trifle. Fill the center with glazed cranberries, and if you’re using the candied orange peel, add it on top of the whipped cream rosettes.

Notes

Components of the trifle can be made several days in advance, and the finished trifle itself can be made up to 2 days in advance.

Measuring Tips

Nutrition

Lemon Blackberry Trifle

Elizabeth LaBau — Tue, 28 May 2013 07:22:41 +0000

If all goes well, this will be the last dessert I truly eat for…awhile. Like a month. Or maybe more.
(Pause for dramatic effect.)

Don’t get me wrong. I’m still going to keep making and posting new dessert recipes on SugarHero, and I’m still going to taste-test them all to make sure that I love them and think they’re perfect. But there’s a big gaping chasm between taste-testing a bite here and there, and the kind of “taste-testing” that I’ve been doing, which generally involves a giant spoon and a huge plate and a very embarrassing interlude of snorfing and gulping and licking my chops behind closed kitchen doors. Things have gotten a little out of hand.

Since having my son a year ago, I’ve learned some very important lessons. Lessons like: people who claim the baby weight “just falls right off” when breastfeeding are big lying liars. And they should probably be shunned, or at least glared at behind their smug backs. And that a steady diet of sugar and butter and four hours of sleep a night does not, in fact, make that weight fall right off either. And that one must finally accept some responsibility and put down the giant trifle eatin’ spoon and get to work.

So this, then, was my last hurrah, at least for a month or so while I reset my eating habits and get reacquainted with my long-lost friends, vegetables. If you follow me on Instagram, you know that I recently did a 3-day juice cleanse, which was a great kick in the pants to get serious about eating well. I was planning on going straight from the juice cleanse into my don’t-call-it-a-diet-diet, but the prospect of three parties this weekend convinced me to relax the rules, enjoy the socializing, and make a real start after Memorial Day.

If I have to hold back on desserts for a bit, I’m glad I got to say goodbye with this trifle. It’s like a greatest hits collection of many of my favorite things: ultra-moist cake, tangy lemon curd, softly whipped sweet cream, juicy berries, and a hint of fresh mint. It was the perfect dessert for Memorial Day, when spring transitions to summer and the world is warm and bright.

I know I’ve talked up trifles before, but allow me to gush a bit more. They look fancy, they taste amazing, but they’re so easy to make. The directions basically amount to “Layer yummy things in a bowl. Serve.” I’ve provided recipes for making the cake and lemon curd from scratch, but you can easily substitute purchased cake and curd and make this without breaking a sweat.

Options, you ask? Options, you have: Use jam instead of lemon curd, change out the berries, experiment with cake flavors, add some cream cheese to your whipped cream—there are endless possibilities, and unless you’re making pineapple-red velvet-basil-fig jam trifle, you really can’t go wrong. And even then, well, the magic of trifle just might surprise you.

So long, sugar gluttony, and thanks for all the trifle.

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Print Recipe

5 from 2 votes

Lemon Blackberry Trifle

Prep Time12

Cook Time30

Total Time42

Course: Dessert

Cuisine: American

Keyword: lemon Blackberry, lemon blackberry trifle, trifle

Dessert Type: Misc. Desserts

Servings: large trifle

Author: Elizabeth LaBau

Ingredients

For the Lemon Cake:

1 cup granulated sugar
2 tbsp lemon zest packed from one large lemon, preferably organic
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk at room temperature
1 tbsp vegetable oil
3 oz unsalted butter (6 tbsp), at room temperature
2 tsp lemon extract
2 large eggs at room temperature

For the Lemon Curd:

3 oz unsalted butter
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup lemon juice freshly squeezed

To Finish the Trifle:

24 oz blackberries 12 oz can be frozen, but at least 12 oz should be fresh berries
2 tbsp granulated sugar
10 fresh mint leaves large leaves, finely chopped, (optional)
2 cups heavy cream
2/3 cup powdered sugar

US Standard – Metric

Instructions

To Make the Lemon Cake:

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with nonstick cooking spray.
Place the sugar and lemon zest in the bowl of a large stand mixer fitted with a paddle attachment. Rub the zest into the sugar with your fingers until the sugar is moist and very fragrant. Add the flour, baking powder, and salt. Mix everything on low speed until well-combined. Add the milk, oil, butter, and lemon extract to the mixing bowl and once it’s incorporated, raise the mixer speed to medium-high and beat for 2 minutes.
Scrape down the bottom and sides of the bowl, then add the 2 eggs and beat for 2 minutes more on medium-high speed. Scrape the bottom and sides of the bowl once more.
Pour the batter into the prepared pan. Bake at 350 for 25-30 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Let the cake cool completely on a wire rack.

To Make the Lemon Curd:

Fill the bottom of a double boiler (or a regular saucepan) with about an inch of water and bring it to a simmer on the stovetop.
In a large mixing bowl, cream together the butter and the sugar with a handheld or stand mixer until the mixture is light and fluffy. Slowly add the eggs and yolks, and beat for 1 minute more. Add the lemon juice and mix—at this point the mixture will look curdled.
Pour the liquid into the top of a double boiler or a bowl that fits snugly over your saucepan. (I actually like to use the metal mixing bowl that goes on my stand mixer so I’m not dirtying too many dishes.) Cook the mixture over the simmering water, whisking frequently, until it thickens enough to coat the back of a spoon. If you want to use a candy thermometer, cook the curd until it reaches 175 degrees F.
Once the curd thickens, remove the pan from the heat and pour it through a fine mesh strainer to remove any bits of cooked egg. Press a layer of cling wrap directly on top of the curd, and refrigerate it until it is chilled and thick.

Assembly:

Combine 12 ounces of blackberries and 2 tablespoons of sugar in a medium bowl. If you are using frozen berries, they should be completely defrosted. Mash the blackberries with a fork or potato masher until they’re coarsely broken down and release their juices. Add the finely chopped mint leaves, if you’re using them, and stir them in.
Whip the cream and the powdered sugar together until the cream holds firm peaks.
Cut up the lemon cake into small cubes.
Assemble the trifle in a large glass bowl or trifle bowl. (A 3-4 quart bowl is perfect.) Spread a little whipped cream on the bottom of the bowl, and cover the cream with a single layer of cake cubes. Top the cubes with about a third of the lemon curd, then spoon half of the blackberries on top of that, then add a layer of whipped cream. Repeat this process with more cake cubes, the rest of the lemon curd, the rest of the blackberries, and more cream. Top the bowl with a layer of cake cubes. Spread a thin layer of cream over the cubes. Decorate the top with the remaining fresh blackberries, the rest of the whipped cream, and any other garnishes you’d like, like fresh mint leaves or a twist of lemon.
Chill the trifle in the refrigerator for at least 2 hours, to let the cake absorb some of the moisture. The trifle can be chilled overnight and served the next day. Leftovers will keep, well-wrapped and refrigerated, for up to a week.

Notes

If you don’t want to prepare all of the components from scratch, you can substitute about 10 cups of cubed pound cake (or other sturdy cake) for the cake in this recipe, and about 2 cups of prepared lemon curd. Super simple, right?

Measuring Tips

Nutrition

Trifles - SugarHero

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Table of Contents

Red Velvet Trifle with Peppermint Cream Cheese Frosting

Red Velvet Trifle with Peppermint Cream Cheese Frosting

🧾 Ingredients

🥄 Equipment

💡 Tips and FAQs

Variations

Storage and Make-Ahead Instructions

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Ingredients

For the Red Velvet Cake:

For the Peppermint Cream Cheese Frosting:

To Assemble:

Instructions

To Make the Red Velvet Cake:

To Make the Peppermint Cream Cheese Frosting:

To Assemble:

Measuring Tips

Nutrition

Doughnut Trifles

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Doughnut Trifles

Ingredients

Instructions

Notes

Measuring Tips

Nutrition

Peaches and Cream Trifle

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Lemon Blackberry Trifle

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Peaches and Cream Trifle

Ingredients

For the Pound Cake:

For the Trifle:

Instructions

To Make the Pound Cake:

To Make the Trifle:

Notes

Measuring Tips

Nutrition

Toasted Coconut Chocolate Trifles

Toasted Coconut Chocolate Trifles

Ingredients

For the Chocolate Pound Cake:

For the Coconut Pastry Cream:

To Assemble:

Instructions

To Make the Chocolate Pound Cake:

To Make the Coconut Pastry Cream:

To Assemble:

Notes

Measuring Tips

Nutrition

Raspberry Lemon Meringue Trifle

🍋 More Lemon Desserts

Last-Minute Berry Trifle

Cranberry Orange Trifle

Raspberry Lemon Meringue Trifle

Ingredients

For the lemon curd:

For the Meringue:

Instructions

To Make the Curd:

To Make the Meringue:

To Assemble the Trifle:

Notes

Measuring Tips

Nutrition

Cranberry Orange Trifle

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