Fresh Fruit Trifle
The staid and often stuffy trifle makes a regular appearance on many holiday and celebratory buffets, and we’ve learned from experience to expect very little from it in terms of taste. We decided that it was time to rescue this old-fashioned dessert and turn it into the delicious and elegant offering we knew it could be.
Why This Recipe Works
We opted for a sturdy and absorbent genoise, or French-style sponge cake, baked in a baking sheet to allow for easy portioning and layering into the trifle bowl. For soaking the cake, we liked Grand Marnier. We tried fresh fruits, jam, and a combination thereof in the trifle, and found we most liked the flavor, texture, and appearance of a mixture of berries and kiwi slices. Custard adds richness to a trifle—we made thick, egg-rich custards and light, creamy ones, but in the end preferred a pastry cream for our trifle recipe.
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