Description
Lemon-Berry Mini Trifles are a delightful, layered dessert featuring zesty lemon custard, light sponge cake, fresh berries, and sweet whipped cream. Perfect for individual servings, these trifles combine creamy, fruity, and cakey textures to create a refreshing and elegant treat ideal for any occasion.
Ingredients
Scale
Lemon Custard:
- 2/3 cup sugar
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 3 large lemons (zested and juiced)
- 4 large egg yolks, lightly beaten
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
Sponge Cake:
- 1 large egg
- 1/2 cup sugar
- 1/2 cup all-purpose flour (or King Arthur 1:1 gluten free flour)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup buttermilk
- 1 Tablespoon butter
- 1/2 teaspoon vanilla extract
- Zest from 3 lemons
Berries and Topping:
- 2 cups frozen raspberries, thawed
- 2 cups frozen blueberries, thawed
- 2 Tablespoons sugar
- 1 1/4 cups heavy cream, whipped and sweetened to taste (about 1 Tablespoon sugar)
Instructions
- Prepare Lemon Custard: Remove the zest from the lemons and set aside. In a medium saucepan, whisk together sugar, cornstarch, salt, buttermilk, lemon juice (about 1/2 cup), and lemon zest. Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Slowly stir about 1/4 of the hot mixture into the beaten egg yolks to temper them; then return this egg mixture into the saucepan. Continue cooking and stirring constantly over medium heat for 2 more minutes until thickened. Remove from heat, stir in butter and vanilla until butter melts. Cover the custard with plastic wrap pressed directly on its surface to prevent a skin from forming and chill for at least 2 hours.
- Make the Sponge Cake: Preheat oven to 350°F (175°C). In a mixing bowl, beat the egg on high speed with an electric mixer for 3 minutes until thick and pale. Gradually add sugar and lemon zest, beat for 4 more minutes. In a separate bowl, combine the flour, baking powder, and salt; gently fold these dry ingredients into the egg mixture. In a small saucepan over low heat, melt the butter into the buttermilk (or microwave briefly), then gradually stir this mixture and vanilla into the batter. Pour batter into a greased and floured 8-inch round cake pan. Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove from pan and cool completely. Cut into 1-inch cubes.
- Prepare Berry Mixture: In a bowl, mix the thawed raspberries, blueberries, and sugar. Set aside to allow the sugar to blend and the berries to soften slightly.
- Whip Cream: Using an electric mixer, whip the heavy cream adding sugar to taste (about 1 tablespoon) until soft peaks form. Fold a few spoonfuls of whipped cream into the chilled lemon custard to lighten it. Reserve the remaining whipped cream for topping.
- Assemble Trifles: In individual trifle cups or small serving bowls, layer lemon custard, sponge cake cubes, and berry mixture. Repeat layers until ingredients are used up, typically layering twice in small cups. Top the final layer with the remaining custard. Cover and chill the assembled trifles until ready to serve.
- Serve: Just before serving, add a generous dollop of whipped cream on top of each trifle for a finishing touch.
Notes
- This recipe yields about 4 individual trifles when using 4 stemless wine glasses, layering twice before topping with whipped cream.
- The recipe can be easily doubled to make a larger trifle in a standard trifle dish.
- King Arthur 1:1 gluten free flour can be used successfully in the sponge cake without affecting texture or flavor.
- To prevent the custard from forming a skin while chilling, press plastic wrap directly onto the surface.
- Use fresh lemon zest and juice for bright, fresh flavor in both custard and cake.
Nutrition
- Serving Size: 1 trifle (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 125 mg
