Recipe courtesy of Mary Berg
A Trifle of a Trifle
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- Level: Easy
- Total: 3 hr (includes chilling and cooling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 745
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 11 g
- Cholesterol
- 191 mg
- Sodium
- 220 mg
Mary's even got the sweets covered with A Trifle of a Trifle, aka dessert casserole, using lemon loaf, lemon custard and jam.
- Level: Easy
- Total: 3 hr (includes chilling and cooling time)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 745
- Total Fat
- 46 g
- Saturated Fat
- 25 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 5 g
- Sugar
- 54 g
- Protein
- 11 g
- Cholesterol
- 191 mg
- Sodium
- 220 mg
Ingredients
Custard:
Trifle:
Lemon Loaf:
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Directions
- For the custard: Pour the milk into a medium saucepan. Add the lemon zest and bring to a simmer over medium heat. Meanwhile, in a large heatproof bowl, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks and egg.
- When the milk just comes to a simmer, while whisking the egg and sugar mixture constantly, slowly pour in the hot milk. Transfer the mixture to the pot and place over medium-low heat. Cook, stirring constantly, until the mixture thickens, 4 to 6 minutes. Remove the custard from the heat and whisk in the butter and vanilla. Strain the custard through a fine-mesh sieve into a bowl to remove the bits of lemon zest and any lumps and cover the surface directly with plastic wrap. Set aside to cool to room temperature, then refrigerate for at least 2 hours to chill completely.
- For the trifle: Cut the loaf into 1-inch-thick slices. Spread each slice with a thick layer of jam and cut into bite-size cubes. Scatter into a large glass casserole dish and top with the cooled custard. Spread into an even layer and set aside.
- In a large bowl, whip the cream, sugar and vanilla together on medium speed using a hand mixer or, if you’re feeling athletic, a whisk until the cream holds peaks. Spread the cream over the custard layer and dot the top with fresh raspberries.
- Serve immediately or store in the refrigerator for up to 3 days.
Lemon Loaf:
- Preheat your oven to 350 degrees F and grease an 8-by-4-inch loaf pan with nonstick cooking spray. Dust 1 tablespoon of flour into the pan and shake to coat the bottom and the sides. Tap out any excess flour and set aside.
- Add the sugar to a large bowl or the bowl of your stand mixer and zest over the lemon. Using your hands, rub the lemon zest into the sugar until very fragrant and the sugar starts to turn a light buttery yellow color. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract. Stir in the sour cream and the juice from the lemon.
- In a separate bowl, whisk the remaining 2 cups flour together with the baking powder and salt. Add the dry ingredients into the wet, stirring just until combined.
- Transfer the batter to the prepared pan and bake until peaked, golden brown and a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Set aside to cool in the pan for 30 minutes, then turn out and allow to cool completely on a wire rack.
