Fresh Fruit Trifle

Name: Fresh Fruit Trifle
Yield: Serves 8 to 10
Ingredients: 1 cup (5 ounces; 142 grams), unbleached all-purpose flour, plus extra for dusting the pan; 4 tablespoons (1/2 stick), unsalted butter; 1/2 teaspoon, salt; 6 , large eggs; 1 cup (7 ounces; 198 grams), granulated sugar; 1 teaspoon, vanilla extract; 1/2 cup, Grand Marnier; 2 1/4 cups (about 10 ounces; 283 grams), raspberries; 2 1/4 cups (about 12 ounces; 340 grams), strawberries, hulled and quartered; 2 1/4 cups (about 10 ounces; 283 grams), blueberries; 2 , kiwi, peeled, halved vertically and sliced into 1/4-inch half moons; 1 recipe, Pastry Cream, covered and chilled; 1 1/2 cups, heavy cream, chilled; 1 1/2 tablespoons, sugar; 1 1/2 teaspoons, vanilla extract

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Desserts or Baked Goods

Fruit Desserts

The staid and often stuffy trifle makes a regular appearance on many holiday and celebratory buffets, and we’ve learned from experience to expect very little from it in terms of taste. We decided that it was time to rescue this old-fashioned dessert and turn it into the delicious and elegant offering we knew it could be.

SERVES8 to 10

WHY THIS RECIPE WORKS

We opted for a sturdy and absorbent genoise, or French-style sponge cake, baked in a baking sheet to allow for easy portioning and layering into the trifle bowl. For soaking the cake, we liked Grand Marnier. We tried fresh fruits, jam, and ...

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