Bastille Day Trifle – Cooking with Marc J. Sievers | Cuisiner avec Marc

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is often less expensive.

vanilla custard

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding mix

Greek yogurt adds protein and reduces calories.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and lighter.

almond extract

🥗Healthier: vanilla extract

💰Cheaper: none

Vanilla extract is commonly available and versatile.

Using ¼ cup of framboise, evenly drizzle one cut side of each slice of pound cake. Evenly spread the preserves onto the same cut side of each slice. Set aside.

In a medium bowl, add six ounces of blackberries and six ounces raspberries. Using a dinner fork, gently smash the berries. Add six ounces of blueberries, the cut strawberries, and remaining ¼ cup of framboise and stir together. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, lemon zest, sugar, and salt. Cover the mixer with a clean kitchen towel (to prevent the cream from splattering everywhere!), and gradually raise the speed to high. Whip for 45 seconds, or until the cream forms soft peaks.

In a small bowl, add the lemon curd and 1 cup of the whipped cream. Stir together, then gently fold the mixture into the remaining whipped cream.

To assemble the trifle, spoon a layer of the lemon whipped cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces to fit. Then add a layer of berries and their juices. Continue to make 2 more layers, finishing with a layer of lemon whipped cream.

Dress the top of the trifle with the remaining raspberries and blueberries to resemble the French flag. Serve within 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens