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Oliveziaโ€™s Spring Trifle

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ





๐๐จ๐ฎ๐ง๐ ๐‚๐š๐ค๐ž ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour

๐Ÿ”ธ 1 tablespoon sea salt

๐Ÿ”ธ 2 sticks softened unsalted butter, plus more for pans

๐Ÿ”ธ 1/2 cup Oliveziaโ€™s Lemon Fused Olive Oil

๐Ÿ”ธ 1/2 cup sour cream

๐Ÿ”ธ 2 cups sugar

๐Ÿ”ธ 1 teaspoon pure vanilla extract

๐Ÿ”ธ 9 large, room-temperature eggs

๐Ÿ”ธ 2 tablespoons sanding sugar


๐‹๐ž๐ฆ๐จ๐ง ๐‚๐ฎ๐ซ๐ ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 3/4 cup freshly squeezed lemon juice

๐Ÿ”ธ 1 tablespoon lemon zest

๐Ÿ”ธ 2 teaspoons cornstarch

๐Ÿ”ธ 2 whole large eggs plus 2 large yolks

๐Ÿ”ธ 4 Tbs. of Butter Infused Olive Oil

๐Ÿ”ธ 1 cup granulated sugar


๐‚๐ก๐š๐ง๐ญ๐ข๐ฅ๐ฅ๐ฒ ๐‚๐ซ๐ž๐š๐ฆ ๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 2 cups heavy whipping cream, chilled

๐Ÿ”ธ 1/3 cup granulated sugar

๐Ÿ”ธ 2 teaspoons good quality vanilla extract


๐…๐ซ๐ž๐ฌ๐ก ๐๐ž๐ซ๐ซ๐ข๐ž๐ฌ

๐Ÿ”ธ 2 pints of berries: strawberries (halved), black berries, raspberries, and/or blueberries


๐๐จ๐ฎ๐ง๐ ๐‚๐š๐ค๐ž ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Preheat the oven to 325 degrees. Butter two 5-by-9-inch loaf pans.

Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down the sides of the bowl. Reduce speed to medium and add vanilla extract. Lightly beat eggs with the Oliveziaโ€™s Lemon Fused EVOO, and add to the mixing bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on the counter to distribute and smooth the tops.


Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into the center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on a wire rack.


๐‹๐ž๐ฆ๐จ๐ง ๐‚๐ฎ๐ซ๐ ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil for 2 minutes while whisking constantly. Remove from heat and whisk in the Oliveziaโ€™s Vegan Butter EVOO until smooth.


๐‚๐ก๐š๐ง๐ญ๐ข๐ฅ๐ฅ๐ฒ ๐‚๐ซ๐ž๐š๐ฆ ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.


๐…๐ซ๐ž๐ฌ๐ก ๐๐ž๐ซ๐ซ๐ฒ ๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Macerate (soak) the fresh berries in the Oliveziaโ€™s Ripe Peach White Balsamic for 15 minutes before assembling the trifle.


๐€๐ฌ๐ฌ๐ž๐ฆ๐›๐ฅ๐ข๐ง๐  ๐ญ๐ก๐ž ๐“๐ซ๐ข๐Ÿ๐ฅ๐ž

Cut one pound cake loaf into one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Oliveziaโ€™s Ripe Peach White Balsamic onto the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously.



Adapted from: Veronica Foods



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