Is it just me, or does everything taste more exciting when you eat or drink it from a jar?! Here, the beloved trifle made its way into a glass packed with country charm – perfect for a treat on the porch at a low key *yet swank* gathering. The best part is that the screw top lid makes chillin’ a synch!
This trifle is 1/3 Sponge Cake (you can also use lady fingers, angel food cake, nilla wafers, amaretti cookies, etc if you do not feel like making a sponge cake from scratch), 1/3 Strawberry Basil Compote (play around with berry filling depending on what is on sale and in season), and 1/3 Lemon Mascarpone Creme with a dollop of Whipped Cream and Candied Meyer Lemon and Basil garnish. Gotta love Boston in the spring time!
SPONGE CAKE (Christine, thanks for the great recipe!)
1 tsp baking powder
1/4 tsp salt
3 Tbs whole milk
2 Tbs butter, unsalted
3/4 cup sugar, granulated
- Preheat oven to 350F. Spray half sheet pan with cooking spray and line with parchment paper.
- Combine dry ingredients in medium mixing bowl.
- Melt butter with milk on low on stove top. Reserve.
- Separate 3 egg whites and mix on high in kitchen aid until frothy. Add half the sugar and continue mixing on high until soft peaks form. Place in a large mixing bowl.
- Combine 3 yolks, 2 eggs and remaining sugar and mix on high in Kitchen Aid until ribbon stage. Gently fold into egg white mixture. Gently incorporate flour mixture and drizzle in butter and milk. Fold vs. stir until no streaks remain.
- Gently distribute onto sheet pan using a rubber spatula and bake for approx 12 min until golden brown and surface bounces back to the touch.
- Use a pairing knife to run along edges. Flip onto wire cooling rack. Gently remove parchment paper. Allow to cool.
STRAWBERRY BASIL COMPOTE
1/4 cup sugar, granulated
1 Tbs lemon zest
2 Tbs lemon juice
1/4 tsp balsamic vinegar
2 Tbs basil chiffonade
- Simmer strawberries and sugar on low for approx 20-30 minutes until strawberries begin to break down and a beautiful juice develops. Stir in zest, balsamic, and lemon juice. Simmer uncovered for an additional 5 minutes. Fold in basil chiffonade.
- Place in heat safe storage container and chill. Mixture will thicken slightly. (You may add a little corn starch or gelatin while simmering on stove if you prefer a more “jelly-like” consistency- I prefer it a little loose and more natural)
LEMON MASCARPONE CREME
2 Tbs Meyer Lemon zest
1/2 Cup+ Meyer Lemon Juice
1 cup sugar
1/2 tsp salt
10 Tbs butter, unsalted and cubed
16 oz mascarpone
- Whisk egg yolks in a double boiler on medium. Add zest, lemon juice, sugar and salt. Stir continuously until you see a wisp of steam emerge from mixture. Remove from heat when mixture has thickened slightly to the consistency of heavy cream (should be able to lightly coat the back of the spoon). Off heat, fold in butter. Pass mixture through a fine mesh strainer into temperature safe bowl and place curd in refrigerator to chill and set for approx 1 hour.
- When set, combine 1 part mascarpone with 1 part curd. Blend until beautifully smooth. Return to refrigerator until ready to assemble.
Whipped Cream: Heavy Whipping Cream mixed on high with whisk attachment. Usually I would add a little powdered sugar and vanilla, however the plain cream is a nice contrast to the sweetness of the Lemon Mascarpone Creme
Candied Meyer Lemon: 1 cup granulated sugar, 1 part water, 16 thin meyer lemon slices. Simmer for 15 minutes and allow to cool in sugar mixture. These are fantastic on French Toast and Crepes, too!
- Trim sponge cake to fit serving dish.
- *Optional* Splash Sponge Cake with approx 1 Tbs St Germain Elderflower Liquer for an added element of elegance:)
- Cover sponge cake with approx 1″ of Strawberry Basil Compote
- Top Strawberry mixture with 1″ Lemon Mascarpone Creme.
- Leave to chill until ready to serve.
- Just before serving, top with whipped cream and garnish with Candied Meyer Lemon and Basil
For your amusement: http://en.wikipedia.org/wiki/Trifle