Give mom the royal treatment this Mother’s Day with these Brit-inspired trifles. Because face it, as nice as breakfast in bed is, dessert is better.
Traditionally made with liquor-soaked ladyfingers or sponge cake and layers of whipped cream, custard and fruit, we’ve taken liberties to create a more family-friendly version. Our individual trifles are made from angel food cake cubes and fresh berries layered with whipped cream and lemon curd (look for it alongside the jams and jellies at the grocer).
Raspberry-lemon trifles
1/2 (about 7 ounces) store-bought angel food cake (see note)
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 10-ounce jar lemon curd (3/4 cup)
2 tablespoons orange juice
1 pint fresh raspberries (2 cups)
1 tablespoon granulated sugar
Fresh mint sprigs, to garnish
Using a wet serrated knife, cut the angel food cake into 3/4-inch cubes. Set aside.
In a large bowl, use an electric mixer to beat the cream and powdered sugar until soft peaks form.
In a small bowl, stir together the lemon curd and orange juice.
In another small bowl, toss the raspberries with the granulated sugar. Slightly crush the raspberries to release a bit of the juice.
To assemble the trifles, divide the cake cubes, whipped cream, lemon curd and raspberries evenly, layering them (starting with the cake cubes on the bottom) in 6 large glass goblets or tall sundae glasses. They can be refrigerated for up to 6 hours. Garnish with mint just before serving.
Makes 6 servings. Per serving: 488 calories; 225 calories from fat (46 percent of total calories); 25 g fat (15 g saturated; 1 g trans fats); 120 mg cholesterol; 61 g carbohydrate; 4 g protein; 1 g fiber; 295 mg sodium.
Note: This recipe calls for half a purchased angel food cake. The remaining half can be wrapped tightly in plastic wrap and frozen. Or serve it with scoops of ice cream and fresh berries.
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