Mardi Gras Fruit and Lemon Trifle Recipe
Introduction
This Mardi Gras Trifle is a vibrant and refreshing dessert perfect for celebrations or any gathering. Layers of angel food cake, lemon curd, fresh tropical fruits, and a luscious lemon cream create a colorful and flavorful treat that’s sure to impress your guests.
Ingredients
- 17 oz angel food cake (cut into 1″ cubes)
- 1 lb fresh kiwi (peeled and sliced)
- 1 lb fresh pineapple (sliced into semi-circles) or mango
- 1 lb fresh blueberries
- 2 purple dragon fruits
- 2 cans lemon curd or lemon pie filling (15.7 oz each)
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 16 oz cream cheese (2 packages, softened at room temperature)
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Step 1: Make the lemon syrup by combining 1/4 cup water, 2 tablespoons granulated sugar, and 2 tablespoons fresh lemon juice in a measuring cup. Stir until the sugar dissolves and set aside.
- Step 2: Beat the cream cheese and 3/4 cup sugar on medium speed until creamy and smooth, stopping occasionally to scrape down the sides of the bowl.
- Step 3: With the mixer on low, gradually pour in the heavy whipping cream. Increase speed to medium-high and beat until fluffy. Add vanilla extract, 1 teaspoon lemon juice, and lemon zest, then mix until fully incorporated.
- Step 4: To assemble, place one-third of the cubed angel food cake in an even layer at the bottom of a trifle dish. Brush with one-third of the lemon syrup.
- Step 5: Spread one-third of the lemon cream over the cake, then add a layer of lemon curd on top.
- Step 6: Add a layer of sliced kiwi over the cream and curd.
- Step 7: Repeat the layering with the remaining cake pieces, syrup, lemon cream, and lemon curd, substituting the kiwi layer with pineapple or mango for the next fruit layer.
- Step 8: For the final layer, use any remaining cake, syrup, cream, and lemon curd. Garnish with sliced dragon fruit and fresh blueberries on top.
- Step 9: Refrigerate the assembled trifle for several hours before serving to let the flavors meld and the dessert set.
Tips & Variations
- Use ripe, fresh fruits for the best flavor and texture contrasts in the layers.
- If lemon curd is unavailable, homemade lemon curd or a lemon pudding can be used as a substitute.
- To add a festive touch, sprinkle some toasted coconut flakes or chopped nuts on the top layer.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and a non-dairy cream cheese alternative.
Storage
Store the trifle covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain freshness. When serving leftovers, spoon portions gently as the layers may soften. This dessert is best enjoyed within a couple of days for optimal texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the trifle in advance?
Yes, this trifle can be assembled a day ahead and refrigerated. This allows the flavors to meld and the cake to soak up the syrup and cream for a more cohesive taste.
What can I use if I don’t have angel food cake?
If angel food cake is not available, you can substitute with sponge cake or pound cake. Just be aware that pound cake is denser and richer, which will slightly change the texture of the dessert.
PrintMardi Gras Fruit and Lemon Trifle Recipe
This vibrant Mardi Gras Trifle is a festive layered dessert featuring angel food cake, assorted fresh fruits like kiwi, pineapple, dragon fruit, and blueberries, complemented by a tangy lemon curd and a fluffy lemon-infused cream cheese topping. Perfect for celebrations, it combines textures and flavors for a refreshing and visually stunning treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base
- 17 oz angel food cake, cut into 1” cubes
Fruit
- 1 lb fresh kiwi, peeled and sliced
- 1 lb fresh pineapple, sliced into semi-circles (or mango as substitute)
- 1 lb fresh blueberries
- 2 purple dragon fruits, sliced
Lemon Syrup
- 2 cans lemon curd or lemon pie filling (15.7 oz each)
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
Lemon Trifle Cream
- 16 oz cream cheese (2 packages), softened at room temperature
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare Lemon Syrup: Combine lemon curd, water, granulated sugar, and fresh lemon juice in a measuring cup. Stir thoroughly until the sugar is fully dissolved. Set aside the syrup to be used later for brushing the cake layers.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and 3/4 cup sugar on medium speed until the mixture turns creamy and smooth. Be sure to scrape down the sides occasionally to ensure even mixing.
- Make Lemon Trifle Cream: Gradually add the heavy whipping cream to the cream cheese mixture on low speed. Once combined, increase the mixer speed to medium-high and beat the mixture until it becomes fluffy and holds soft peaks. Add vanilla extract, lemon juice, and lemon zest, and beat until all ingredients are well incorporated into a light, lemony cream.
- Assemble the Trifle – First Layer: In a large trifle dish, evenly layer one-third of the cubed angel food cake. Brush this layer generously with one-third of the prepared lemon syrup to add moisture and flavor.
- Add Cream and Lemon Curd: Spread one-third of the lemon cream evenly over the soaked cake layer, then top it with a layer of lemon curd for a tangy sweetness.
- Top with Kiwi: Arrange one-third of the sliced kiwi on top of the cream and curd layers to add a fresh, fruity contrast.
- Repeat Layers with Other Fruits: For the second layer, repeat the sequence substituting kiwi with pineapple or mango slices. Start with angel food cake cubes, brush with syrup, add lemon cream and lemon curd, then top with the fruit.
- Final Layer: For the third layer, again add cake cubes, brush with syrup, spread lemon cream and lemon curd if remaining, and then garnish the top with sliced purple dragon fruit and fresh blueberries for a colorful and festive finish.
- Chill Before Serving: Refrigerate the assembled trifle for several hours to allow the flavors to meld and the dessert to set properly before serving.
Notes
- Use fresh, ripe fruits for best flavor and visual appeal.
- Allow cream cheese to soften at room temperature for easier mixing and a smoother cream.
- Keep the trifle refrigerated until serving to maintain freshness and texture.
- This dessert can be prepared a day ahead; just add the fresh fruit garnish right before serving to avoid sogginess.
- Variations: Substitute lemon curd with other citrus curds or pie fillings for different flavor profiles.
Keywords: Mardi Gras trifle, lemon trifle, angel food cake dessert, layered fruit dessert, lemon curd trifle, festive dessert
