Lemon-Berry Mini Trifles Recipe

Lemon-Berry Mini Trifles Recipe is the perfect way to indulge in a creamy, fruity dessert that’s as refreshing as it is delicious. This recipe combines the zesty brightness of lemon with sweet berries, making it an ideal treat for summer gatherings or a delightful ending to any meal. With its layered presentation and rich flavors, it’s simple to customize for any occasion or to accommodate dietary preferences.

Recipe Information

Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 2 hours, 46 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 367
Protein: 5 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 1 g
Sugar: 22 g
Sodium: 170 mg

Why Make Lemon-Berry Mini Trifles Recipe

This Lemon-Berry Mini Trifles Recipe is not only tantalizingly delicious but also versatile and customizable. The use of fresh lemon and berries not only adds a burst of flavor but also infuses the dish with antioxidants and vitamins. Feel free to play around with different fruits or adjust the sweetness to suit your taste. It’s a delightful dessert that can be prepped ahead of time, making it perfect for busy days when you still want to treat yourself or guests to something special.

How to Make Lemon-Berry Mini Trifles Recipe Step by Step

Ingredients

• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cup buttermilk
• Juice of 3 large lemons (about 1/2 cup juice)
• Zest of 3 lemons
• 4 large egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup sugar
• 1/2 cup flour (or King Arthur 1:1 gluten-free flour for gluten-free option)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup buttermilk
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon (for added flavor)
• 2 cups frozen raspberries, thawed
• 2 cups frozen blueberries, thawed
• 2 tablespoons sugar
• 1 1/4 cup heavy cream, whipped and sweetened to taste (about 1 tablespoon sugar recommended) or 2-2 1/2 cups whipped cream

Directions

Remove lemon zest from all lemons and set aside. In a saucepan, whisk together the sugar, cornstarch, salt, buttermilk, and lemon juice from the lemons. Cook this mixture over medium heat, stirring constantly, until it thickens and starts to bubble. Slowly add about one-quarter of this hot mixture into the beaten egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly for an additional 2 minutes until thickened. Remove from heat and stir in butter and vanilla until the butter melts completely. Cover the custard surface with plastic wrap to prevent skin formation and chill for at least 2 hours.

Preheat the oven to 350°F (175°C). Beat the egg with an electric mixer on high speed for about 3 minutes until thick and pale. Gradually add sugar and lemon zest, beating an additional 4 minutes. In a separate bowl, sift together flour, baking powder, and salt; gently fold this into the egg mixture. Warm buttermilk and butter in a small saucepan or microwave until the butter melts, then gradually stir in vanilla. Incorporate this milk mixture into the batter until smooth. Pour the 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. Allow to cool on a wire rack for 10 minutes before removing from the pan, then cool completely. Cut the cake into 1-inch cubes.

In a bowl, mix thawed raspberries, blueberries, and sugar. Let the mixture sit while you whip the cream and finish assembling. Using an electric mixer, whip heavy cream with sugar to your desired sweetness and consistency. Fold a few heaping spoonfuls of whipped cream into the chilled lemon custard to lighten it. Reserve the remaining whipped cream for topping.

Using individual trifle cups or small bowls, layer the dessert starting with lemon custard, followed by sponge cake cubes, then the berry mixture. Repeat layering until ingredients are used up, usually two layers in small cups. Finish with a generous layer of custard on top. Cover and chill the assembled trifles until ready to serve. Just before serving, top each trifle with the remaining whipped cream. Enjoy this refreshing, creamy dessert!

How to Serve Lemon-Berry Mini Trifles Recipe

Serve these delightful trifles chilled for a refreshing dessert. They pair wonderfully with a light salad or a scoop of sorbet for a full meal experience. For a touch of elegance, consider drizzling some lemon glaze or a berry coulis over the top before serving.

How to Store Lemon-Berry Mini Trifles Recipe

These trifles can be stored in the refrigerator for up to 2 days. Keep them covered to prevent drying out. This dessert is best enjoyed fresh but can also be frozen for up to a month. If freezing, omit the whipped cream topping until ready to serve for optimal texture.

Expert Tips for Cooking Lemon-Berry Mini Trifles Recipe

• Temper the egg yolks carefully to avoid scrambling while adding them to the hot mixture.
• Use varying types of berries for different flavor combinations and to create a vibrant look.
• Adjust the amount of sugar in the whipped cream based on personal preference or dietary needs.

Delicious Variations of Lemon-Berry Mini Trifles Recipe

• Swap out the berries for seasonal fruits such as peaches or strawberries for a different flavor profile.
• Add a hint of spice with a touch of ginger or cardamom in the whipped cream for a unique twist.
• For a tropical flair, try adding coconut flakes and pineapple instead of berries.

Lemon-Berry Mini Trifles Recipe is a delicious dessert that’s sure to impress. Its bright flavors, creamy texture, and beautiful presentation make it an excellent choice for any occasion. Easy to prepare and customizable, this recipe encourages you to explore your creativity while enjoying a delightful treat. Don’t hesitate to try it out and enjoy a mini trifle today!

Lemon-Berry Mini Trifles

A creamy and refreshing dessert that combines the zesty brightness of lemon with sweet berries, perfect for summer gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 16 minutes mins

Total Time 2 hours hrs 46 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 367

Ingredients Method Notes

Ingredients

  

For the lemon custard

• 2/3 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cup buttermilk
• 3 large lemons (juice of, about 1/2 cup juice)
• 3 lemons zest of
• 4 large egg yolks, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract

For the sponge cake

• 1 egg egg
• 1/2 cup sugar
• 1/2 cup flour (or King Arthur 1:1 gluten-free flour for gluten-free option)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup buttermilk
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 1 lemon zest of (for added flavor)

For the berry mixture and assembly

• 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 recommended) or 2-2 1/2 cups whipped cream

Method

 

Prepare the lemon custard

1. Remove lemon zest from all lemons and set aside.
2. In a saucepan, whisk together the sugar, cornstarch, salt, buttermilk, and lemon juice from the lemons.
3. Cook this mixture over medium heat, stirring constantly, until it thickens and starts to bubble.
4. Slowly add about one-quarter of this hot mixture into the beaten egg yolks to temper them, then pour the egg yolk mixture back into the saucepan.
5. Continue cooking over medium heat, stirring constantly for an additional 2 minutes until thickened.
6. Remove from heat and stir in butter and vanilla until the butter melts completely.
7. Cover the custard surface with plastic wrap to prevent skin formation and chill for at least 2 hours.

Bake the sponge cake

1. Preheat the oven to 350°F (175°C).
2. Beat the egg with an electric mixer on high speed for about 3 minutes until thick and pale.
3. Gradually add sugar and lemon zest, beating an additional 4 minutes.
4. In a separate bowl, sift together flour, baking powder, and salt; gently fold this into the egg mixture.
5. Warm buttermilk and butter in a small saucepan or microwave until the butter melts, then gradually stir in vanilla.
6. Incorporate this milk mixture into the batter until smooth.
7. Pour the batter into a greased and floured 8-inch round cake pan.
8. Bake for 16 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool on a wire rack for 10 minutes before removing from the pan, then cool completely.
10. Cut the cake into 1-inch cubes.

Prepare the berry mixture and assemble

1. In a bowl, mix thawed raspberries, blueberries, and sugar. Let the mixture sit while you whip the cream and finish assembling.
2. Using an electric mixer, whip heavy cream with sugar to your desired sweetness and consistency.
3. Fold a few heaping spoonfuls of whipped cream into the chilled lemon custard to lighten it.
4. Reserve the remaining whipped cream for topping.
5. Using individual trifle cups or small bowls, layer the dessert starting with lemon custard, followed by sponge cake cubes, then the berry mixture.
6. Repeat layering until ingredients are used up, usually two layers in small cups.
7. Finish with a generous layer of custard on top.
8. Cover and chill the assembled trifles until ready to serve.
9. Just before serving, top each trifle with the remaining whipped cream.

Notes

These trifles can be stored in the refrigerator for up to 2 days. Keep them covered to prevent drying out. This dessert is best enjoyed fresh but can also be frozen for up to a month. If freezing, omit the whipped cream topping until ready to serve for optimal texture.