Cherry blossoms are in full bloom and spring is officially here!
Except for the unexpected snowfall we had here in Santa Barbara this weekend...
(Picture courtesy EdHat.com)
I'm all about convenience; aren't we all??
This lemon trifle must be the easiest dessert I've ever made. In total, prep and assembly time = 10 minutes tops! So easy and delicious!
Such a beautiful dessert to grace your spring dessert table/bar.
I decided to make individual trifles, which makes portion control easier!
To make one large one, use a 3-quart serving bowl; Preferably clear to see all the fancy layers.
Yields one 3-quart Trifle or 4 individual trifles
Recipe Adapted from Martha Stewart
15-20 ladyfinger biscuits (french)
3/4 cup dessert wine, such as cream sherry (for non-alcoholic use lemonade)
2 cups heavy cream
2 tablespoons confectioners' sugar
11/2 cup lemon curd (homemade or store bought), plus more for garnish if needed
2 tablespoons lemon rind, grated for garnish
Place ladyfingers evenly in a rimmed baking sheet. Pour sherry over the tops of the biscuits. Let sit for 5-7 minutes, carefully turning them halfway through soaking.
In a bowl of a standing mixer (or hand mixer) fitted with the whisk attachment, pour the cream and sugar. Beat on medium speed until soft peaks form, cover and place in the fridge until ready to assemble.
Place ladyfingers in the bottom of the bowl/bowls, spoon 3/4 lemon curd (using 3 tablespoons of lemon curd for individual trifles), then top with whipped cream. Repeat this step ending with either a spoonful of lemon curd or lemon rind for garnish.
Place trifles in the fridge for 1 hour or overnight before serving.