Summer Trifle Recipe

Cake

Ingredients

• 2¾ cups all-purpose flour 
• 1½ T baking powder 
• ¾ tsp. salt 
• ¾ cup (1½ sticks) unsalted butter, cut into small pieces, at room temperature, plus 1 tsp. for greasing the pan 
• 1 vanilla bean, split and scraped 
• 1 3/4 cups sugar 
• 1½ cups skim milk, at room temperature 
• 5 egg whites, at room temperature

Directions

Center a rack in the oven and preheat to 350º F. Sift together the flour, baking powder, and salt into the bowl of a mixer fitted with a paddle attachment. Add the ¾ cup butter and vanilla-bean seeds and mix until the ingredients are crumbly. Add the sugar and mix until combined. Alternately add the skim milk and egg whites, beginning and ending with the milk, and mix until batter is smooth. Use the remaining teaspoon of butter to grease a pan that is 2 inches deep and 6 inches in diameter. Sprinkle lightly with flour and shake the pan until the flour is distributed. Spread the batter evenly. Place the pan on a baking sheet and cook for 20 minutes until the cake is light golden brown and a tester comes out clean. Place the pan on a wire rack to cool for 10 minutes. Loosen the sides of the cake with a small metal spatula or knife, invert onto a wire rack, and let cool completely.

Mascarpone Mousse

Ingredients

• 1½ T cold water 
• 1 tsp. unflavored powdered gelatin 
• 2 cups heavy cream 
• ⅓ cup sugar 
• 1 vanilla bean, split and scraped 
• 2¼ cups mascarpone cheese

Directions

Place the water in a small bowl and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes. In the bowl of a mixer fitted with a whisk, whip 1¼ cups of the heavy cream to medium peaks. Refrigerate until needed. Combine the remaining ¾ cup heavy cream, sugar, and vanilla-bean pod and seeds in a small saucepan and bring to a simmer. Remove the pan from the heat and discard the pod. Add the softened gelatin and stir until dissolved. Place the mascarpone in a bowl and using a rubber spatula, stir it until loosened. Add the warm cream-gelatin mix and combine. Fold in the chilled whipped cream. Refrigerate until needed.

Lemon Gelée

Ingredients

• 2 T cold water 
• 1½ tsp. unflavored powdered gelatin 
• 1 cup freshly squeezed lemon juice 
• ½ cup water 
• ¼ cup sugar
• Finely grated zest of one lemon
• 1 tsp. dried lemon thyme leaves (optional)

Directions

Place the water in a bowl and sprinkle the gelatin on top. Let the gelatin soften for 5 minutes. Simmer juice, water, sugar, and zest in a saucepan. Remove the pan from the heat, add the gelatin mixture, and mix until dissolved. Stir in the thyme leaves. Let the gelée cool to room temperature, then pour it over the top of the trifle. Refrigerate until set. Serves 8 to 10.

Assembly

Ingredients

• 4 cups (2 pints) assorted blueberries, black­berries, raspberries, strawberries, plus additional for garnish 
• 2 cups raspberry jam, melted

Directions

If the berries are large, slice in half; if not, leave whole. Using a rubber spatula, gently fold together the berries with 1 cup of the jam. Slice the cake into thirds horizontally. Brush the remaining jam on top of each section. Place one cake layer in the bowl, add a layer of berries, and a layer of mousse. Repeat two more times; when finished, about an inch of space should be left at the top of the bowl. Refrigerate trifle while making the gelée.

**Recipe From elledecor.com

Posted in: Cakes, Desserts