Professional Baker Teaches You How To Make TRIFLES!

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and lighter.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lower in calories.

Start with the cake layer, using a meringue-based cake called coconut dacquoise.

In a mixer, whip 3 egg whites and add 3 tablespoons of sugar until stiff peaks form.

Sift together 3/4 cup icing sugar and 1/4 cup cake and pastry flour.

Stir in 2/3 cup unsweetened coconut into the dry ingredients.

Fold the dry ingredients into the whipped egg whites until no dry ingredients are visible.

Spread the mixture into a 9 by 13 pan.

Bake in a preheated oven at 350°F for 15 minutes until browned on the surface.

Once cooled, prepare the cream by beating 1/2 package of softened cream cheese.

Add 1/4 cup sugar, 1.5 teaspoons lemon zest, 3 tablespoons lemon juice, and 1 teaspoon vanilla to the cream cheese and beat until combined.

Whip 1 cup of whipping cream and fold it into the cream cheese mixture, noting that the lemon juice helps stabilize the cream.

Prepare to assemble the trifles by placing the lemon cream in a piping bag with a plain tip.

Cut the cooled dacquoise into disks using a cookie cutter slightly smaller than the serving glass.

Start assembling the trifle by adding a bit of cream at the bottom of the glass, followed by a sprinkle of fresh blueberries.

Add a layer of the coconut dacquoise, pressing it down slightly.

Pipe more cream on top, followed by another layer of fresh blueberries.

Repeat the layers until the glass is filled, finishing with a sprinkling of toasted coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens