A lovely summer Berry Trifle layered with fresh berries, toasted coconut, lemon pound cake and coconut whipped cream. The combination of fresh berries, lemon, and coconut is divine.
Refreshing and not overly sweet, this dessert really highlights this season’s fresh berries, and the whipped coconut milk is an unexpected twist on an old classic –perfect for a light finish to a heavier dinner, like Easter or Mothers Day Brunch.
What is a trifle?
The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. In catering, we borrowed the idea, and often make “mini trifles”, similar to this but served in very tall square shot glasses with a dramatic effect.
The lemon pound cake can be made at home, or purchased at most grocery stores. In a pinch, I’ve used store-bought “cake” donuts, or even lemon poppy seed muffins, cut into small cubes. The pound cake can also be made vegan, for an entirely vegan dessert.
Slice the pound cake and cut into cubes. You could even toast them if you like.
The Coconut Whipped Cream
To whip can of coconut milk– use a thicker, full-fat brand work best. Scoop the hardened “fat” out of the can, reserving the liquid for another use.
Coconut Flake Topping
What to serve Trifles in?
The trifles can be made in individual portions using glasses, wine glasses or mason jars, or made into one large trifle, layered in a large, tall sided, clear glass bowl.