Summer Fruit Trifle
INGREDIENTS
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If you’d rather not deal with the intricate layering, slice the cake into rough cubes, and place them in the bottom of your trifle dish. Then, layer on the fruit purée, fruit, lemon cream and whipped cream.
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Makes 8 to 10 servings
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Perfect Party Cake (recipe below) or any type of chiffon cake
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2 1/2 cups Lemon Cream (recipe below), cold
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Fruit Purée:
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2 2/3 cups (13.5ounces/380 grams) berries or sliced fruit
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1/2 cup (3.5 ounces/100 grams) sugar
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Chambord, Grand Marnier, sweet sherry, white wine or kirsch (optional)
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4 cups (20 ounces/570 grams) really ripe berries or sliced fruit
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Whipped Cream:
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1 2/3 cups (13.5 ounces/400 ml) heavy cream
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3 tablespoons sugar
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