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Lemon Strawberry Trifle – Sweet Easter Dessert: Trifle Layered with Lemon Scented Custard and Fresh Strawberries

Published by Leonardo Kari

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Lemon Strawberry Trifle can be served as a dessert for Easter brunch or lunch. The Limoncello sweet syrup enhances the lemon flavor of the custard. This trifle also makes a refreshing summer dessert. The strawberries can be replaced with any fresh berries in season.

Lemon Strawberry Trifle – Sweet Easter Dessert Recipe

This easy Easter trifle recipe is made in three steps:

Lemon Custard

Ingredients for the lemon custard:

● ¼ sugar

● 3 tablespoons cornstarch

● 2 cups whole milk

● 3 beaten egg yolks

● zest from 1 large lemon

● 2 teaspoons vanilla

● 1 cup whipped heavy cream

How to make the lemon custard:

  1. In a medium saucepan combine the ¼ cup sugar and the 3 tablespoons cornstarch
  2. Stir in the milk, egg yolks and lemon zest.
  3. Cook and stir over medium heat until mixture thickens and just begins to bubble, around seven to eight minutes.
  4. When mixture thickens, it will coat a metal spoon when dipped into the egg mixture.
  5. Do not boil.
  6. Remove from heat and add the first teaspoon of vanilla.
  7. Pour into a bowl and place a piece of plastic film directly onto the custard to prevent skin from forming.
  8. Cool custard for at least 30 minutes.
  9. Fold in the whipping cream into the cooled custard until well blended.
  10. Cover and refrigerate until the trifle is ready to be assembled.

Limoncello Sweet Syrup

Ingredients for Limoncello sweet syrup:

● 2 cups water

● 1 cup sugar

● 1sliced lemon

● 1 cinnamon stick

● 1/4 cup Limoncello (optional)

How to make the Limoncello sweet syrup:

  1. Place all ingredients except the Limoncello in a medium sauce pan. Stir to mix.
  2. Let the mixture boil until liquid is reduced to a syrup consistency.
  3. Strain into a heat proof bowl.
  4. Add Limoncello to syrup mixture.
  5. Cool Limoncello sweet syrup cool completely.

How to Assemble the Lemon Strawberry Trifle:

Ingredients:

● 2 packages large ladyfingers (16 large ladyfingers)

● 3 cups fresh sliced strawberries

● 1 cup toasted sliced almonds (optional)

● 1 cup whipped heavy cream

● icing sugar

Assemble the Lemon Strawberry Trifle:

  1. Arrange first layer in a 1 1/2 quart glass serving bowl (cut lady fingers to fit bowl)
  2. Brush lady fingers with the Limoncello sweet syrup.
  3. Add the first cup sliced strawberries over layer of lady fingers.
  4. Spoon lemon custard over the strawberries.
  5. Add another layer of lady fingers.
  6. Brush lady fingers with more of the Limoncello sweet syrup.
  7. Add the second cup of strawberries.
  8. Spoon layer of custard over the strawberries.
  9. Add the last layer of lady fingers.
  10. Brush lady fingers with the Limoncello sweet syrup
  11. Spread the 1 cup of whipping cream over the ladyfingers.
  12. Add the last cup of sliced strawberries.
  13. Sprinkle with toasted almonds and icing sugar.
  14. Chill for at least 4 hours.

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