If you don’t have raspberry liqueur, use any other strong liquor, such as brandy or cognac.
SERVES 8–10
Right now someone in the House of Windsor is digging into a trifle. You might not think to look to the British for dessert options, but trifle is always a hit at big parties. It’s not overwhelming or heavy and it looks fabulous on the table. It’s one of my signature desserts. Using fresh berries and store-bought lemon curd saves time and money.
FOR THE TRIFLE
2 pounds mixed fresh berries (raspberries, strawberries, blackberries)
1/2 cup sugar
1 package ladyfinger cookies
1 cup raspberry liqueur (such as Chambord)
One 10-ounce jar of lemon curd
Mint leaves and extra berries, for garnish
FOR THE WHIPPED CREAM
2 cups chilled heavy cream
1 teaspoon vanilla extract
4 tablespoons confectioners’ sugar
FOR THE TRIFLE
Hull the strawberries. Rinse and drain the berries and cut the strawberries in half. In a medium-size bowl, mix the fresh berries with sugar. Line a shallow dish with the ladyfingers and splash with raspberry liqueur.
FOR THE WHIPPED CREAM
In a chilled bowl, using a handheld or stand mixer on medium speed (and the whisk beater, if it has one), whip the heavy cream and vanilla until it begins to thicken, about 1 minute. Slowly add sugar and continue whipping until soft peaks form, another 2 to 3 minutes.
Layer the trifle bowl first with ladyfingers, then lemon curd, then berries, and repeat layering. Top with whipped cream. Garnish with mint and extra berries.
If you don’t have raspberry liqueur, use any other strong liquor, such as brandy or cognac.