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Lemon-Berry Mini Trifles

A creamy and refreshing dessert that combines the zesty brightness of lemon with sweet berries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 2 hours 46 minutes
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.