Strawberry and Lime Curd Trifle
29
- Prep Time1 hr
- Total Time1 hr 45 mins
- Makes12 servings
(Recipes by Donna Borooah; Produced by Aimee Nishitoba; Photography by Christie Vuong; Food styling by Eshun Mott; Prop styling by Madeleine Johari)
Tart lime curd and buttery pistachios add a pale green contrast to rosy strawberries and the pairing is reminiscent of those strawberry-kiwi-flavoured treats you enjoyed as a kid. Take the shortcut with store-bought angel food cake; this trifle is full of other homemade elements.
Lime Curd
3/4 cup granulated sugar, (144 g)
2 tsp lime zest
2/3 cup lime juice
3 large eggs
1/8 tsp salt
1/4 cup cold unsalted butter, cubed
Compote
1 454 g pkg strawberries, hulled and chopped, about 3 cups
1/2 cup granulated sugar, (96 g)
2 tsp lime juice
1/8 tsp salt
Whipped Cream
2 cups 35% cream
2 tbsp icing sugar
1 tsp vanilla
1 454 g pkg strawberries, hulled and sliced
260 g store-bought angel food cake, cut into 1-in. cubes, about 8 cups
finely chopped roasted pistachios, (optional)
Instructions
Lime curd: Whisk 3⁄4 cup granulated sugar with lime zest, 2⁄3 cup lime juice, eggs and 1⁄8 tsp salt in a heavy medium saucepan until smooth. Set over medium-low. Cook, stirring constantly until curd is thickened and smooth and coats the back of a spoon, 8 to 10 min. Remove from heat, then add butter. Stir until smooth, 1 to 2 min. Immediately strain through a fine-mesh sieve into a large bowl. Place a piece of plastic wrap directly onto surface of curd and refrigerate until cool, 1 hr. (Curd will continue to thicken as it cools.)
Compote: Meanwhile, mash 454 g strawberries in a medium saucepan, using a potato masher, until roughly puréed. Add 1⁄2 cup granulated sugar, 2 tsp lime juice and 1⁄8 tsp salt. Bring to a boil over medium-high. Cook, stirring often until foam subsides and compote thickens enough to coat the back of a spoon, 6 to 8 min. Transfer compote to a medium bowl and set aside to cool for 30 min.
Whipped cream: Beat cream with icing sugar and vanilla in a large bowl, using an electric mixer on medium-high, until soft peaks form, about 3 min.
To assemble, spread one-third of whipped cream over bottom of a 3.5-L trifle bowl. Arrange one-third of strawberry slices around edge of bowl. Layer with half of cake, then half of compote, half of curd and half of remaining whipped cream. Repeat layering once more. Top with remaining strawberry slices and pistachios. Refrigerate, covered, at least 2 hr, or up to 24 hr.
Kitchen Tip
You’ll need about 6 large limes for this recipe.
Switch It Up
No trifle bowl? You can make this dessert in any large glass bowl or a 9 x 13-inch glass baking dish.
Make It Ahead
Compote and curd will keep well refrigerated in airtight containers up to 1 week.
Get more of our festive trifle and pudding recipes.
