Meg’s Cooking Corner

Thursday, August 7, 2008

Fresh berries make great trifles!


Recently we went to our local farmers’ market. The checkout gal looked like she was going to shed tears of joy as she listened to my boys argue over which fruit they liked best and what we should buy! I finally promised to come back weekly to get them out of there. Even baby Micah tried to get in on the action by snatching a handful of raspberries! I used the fresh berries to make this trifle for a church social. The recipe is from an "Everyday with Rachael Ray" magazine.










 Lemon-Berry Trifle
1/2 cup seedless raspberry jam
2 cups heavy whipping cream, chilled
10 oz prepared lemon curd
1 angel food cake, cut into pieces (I prefer to make my own with a boxed mix, but to save time you can buy 12 ready made sponge cake shells and cut them in half)
3 half-pints raspberries, blackberries or both

-In a small bowl, stir together the jam and 1/4 cup water and microwave for 1 minute. Stir until slightly cool.
-Using an electric mixer, beat the cream at medium-high speed until stiff. Fold in the lemon curd until mixed.
-Lay pieces of angel food cake or 8 cake shell halves in an even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.

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