Lemon Berry Trifle
Heather Hartman HealthLemon Berry Trifle
Heather Hartman Health
INGREDIENTS
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16 ounces heavy cream
.5 cup maple (or more to taste)
1 teaspoon gelatin
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2 each lemons, zested and juiced
1 teaspoon gelatin
2/3 cup maple syrup
4 each eggs
6 tablespoons butter or 1 tablespoon coconut oil
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2 cups berries (I did frozen)
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1 pound strawberries
1 pint blueberries
1 pint blackberries
1 pint raspberries
1 each angel food cake
METHOD
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Bloom gelatin in a few tablespoons of maple syrup. Heat until liquid but not hot.
Whip cream, bloomed gelatin and the remaining maple syrup in a Kitchen Aide.
Set aside.
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Bloom gelatin in maple. Blend the lemon juice, zest, eggs, and maple in a Vitamix for eight minutes. It should be thick and not liquidy. Blend butter just until fully combined.
Transfer to a metal bowl set over an ice bath. Whisk vigorously until cool.
Add half of the whipped cream to the lemon curd. Place in the fridge.
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Heat the jam on the stove. Add the blackberries and cook until they slightly soften. Cool.
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Slice the cake into pieces and add a dollop of the jam to each piece.
Add a layer of whipped cream to the bottom of a trifle dish.
Top with a layer of cake.
Add a layer of berries.
Top with whipped cream and lemon curd.
Add a layer of cake, more jam, berries, whipped cream, and lemon curd. Repeat.
The very last layer should have whipped cream, then dollops of lemon curd, then smaller dollops of jam.
Cool in the fridge overnight!