< Previous249248sweet gatheringsEMILY LUCHETTIlemon-blueberry trifleTHE NAME “TRIFLE” belies the generous nature of this beautiful dessert that originated in eighteenth-century England and is traditionally served at Christmas . But star pastry chef Emily Luchetti, whose goal in creating desserts is “to make them fun, straightforward and flavorful—[dishes] designed to please, delight, and just make life rosier”—looked beyond the calendar, recognizing instead the natural sea-sonal versatility of the trifle, as this trio of trifles illustrates .Made up of layers of cake, custard cream, fruit, and sometimes whipped cream, trifles are particularly ideal for big groups because they feed many, can be prepared in advance, look impressive, and, thanks to their vertical structure, fit easily in the refrigerator . Perhaps the sole problem with making a party trifle ahead of time is that someone might secretly dig into it before the big event .A few years ago, Emily was throwing a holiday party for twenty-five people . Knowing her husband’s weakness for nibbling on desserts, she wrapped the trifle dish in aluminum foil and labeled it “beef stock,” hoping to throw him off the scent . On the night of the party, he was so surprised to see her pull out the foil-swaddled dish, revealing the ruse, that he now checks every item in the refrigerator, regardless of what the label says .Because this trifle’s lemon and blueberry layers are so striking, you’ll want to serve it from a classic trifle dish, a large, clear glass bowl, or even a wide glass vase . You can also make individual trifles using wineglasses, small tumblers, or ice cream glasses . If you want to add a liqueur to your trifle, brush it onto the cooled sponge cakes before assembly . INGREDIENTSSponge CakeUnsalted butter, at room temperature, for preparing pansAll-purpose flour 21/2 cupsBaking powder 1 Tbsp plus 2 tspKosher salt1/4 tsp Makes 20 servings MAKE AHEADThe cakes can be stored at room temperature for up to 1 day or frozen for up to 1 week. To freeze, bake, unmold, and slice the cake as directed. Wrap each piece of cake in waxed or parchment paper, place in zippered plastic freezer bags, and freeze. Thaw at room temperature before using. The lemon curd and fruit compote can be refrigerated for up to 1 day. The assembled trifle must be refrig-erated for at least 4 hours and no longer than 8 hours before serving. continued on following page249248sweet gatheringsEMILY LUCHETTIlemon-blueberry trifleTHE NAME “TRIFLE” belies the generous nature of this beautiful dessert that originated in eighteenth-century England and is traditionally served at Christmas . But star pastry chef Emily Luchetti, whose goal in creating desserts is “to make them fun, straightforward and flavorful—[dishes] designed to please, delight, and just make life rosier”—looked beyond the calendar, recognizing instead the natural sea-sonal versatility of the trifle, as this trio of trifles illustrates .Made up of layers of cake, custard cream, fruit, and sometimes whipped cream, trifles are particularly ideal for big groups because they feed many, can be prepared in advance, look impressive, and, thanks to their vertical structure, fit easily in the refrigerator . Perhaps the sole problem with making a party trifle ahead of time is that someone might secretly dig into it before the big event .A few years ago, Emily was throwing a holiday party for twenty-five people . Knowing her husband’s weakness for nibbling on desserts, she wrapped the trifle dish in aluminum foil and labeled it “beef stock,” hoping to throw him off the scent . On the night of the party, he was so surprised to see her pull out the foil-swaddled dish, revealing the ruse, that he now checks every item in the refrigerator, regardless of what the label says .Because this trifle’s lemon and blueberry layers are so striking, you’ll want to serve it from a classic trifle dish, a large, clear glass bowl, or even a wide glass vase . You can also make individual trifles using wineglasses, small tumblers, or ice cream glasses . If you want to add a liqueur to your trifle, brush it onto the cooled sponge cakes before assembly . INGREDIENTSSponge CakeUnsalted butter, at room temperature, for preparing pansAll-purpose flour 21/2 cupsBaking powder 1 Tbsp plus 2 tspKosher salt1/4 tsp Makes 20 servings MAKE AHEADThe cakes can be stored at room temperature for up to 1 day or frozen for up to 1 week. To freeze, bake, unmold, and slice the cake as directed. Wrap each piece of cake in waxed or parchment paper, place in zippered plastic freezer bags, and freeze. Thaw at room temperature before using. The lemon curd and fruit compote can be refrigerated for up to 1 day. The assembled trifle must be refrig-erated for at least 4 hours and no longer than 8 hours before serving. continued on following page251lemon-blueberry trifle250sweet gatheringsINGREDIENTSLarge eggs, separated 10Sugar 21/2 cupsBoiling water1/2 cup plus 2 TbspVanilla extract 2 tspFinely grated lemon zest2 tspLemon CreamLarge eggs 2Large egg yolks 6Sugar3/4 cupFresh lemon juice 3/4 cupHeavy cream13/4 cupsBlueberry CompoteBlueberries3 pints (about 6 cups)Sugar1/2 cupFresh lemon juice1 tspMake the sponge cake: Position racks in the top third and center of the oven and pre-heat the oven to 350°F . Butter the bottoms of two half sheet pans avoiding the sides, then line the bottoms with parchment paper . Sift together the flour, baking powder, and salt into a bowl and set aside . In a stand mixer fitted with the whisk attachment, combine the egg yolks and sugar and whip on high speed until thick and pale yellow, about 2 minutes . Reduce the speed to medium- low, add the boiling water and vanilla, and beat until well mixed, scraping down the sides of the bowl as needed . Increase the speed to high and again whip until the mixture is thick, about 2 minutes . Reduce the speed to low, add the flour mixture and lemon zest, and beat until well mixed . Transfer the batter to a large bowl . Clean and dry the mixer bowl and whisk attachment and reassemble the mixer . Add the egg whites to the bowl and whip on high speed until soft, billowing peaks form . They should be smooth and not at all clumpy . Scoop half of the whipped whites onto the batter and fold in gently, being careful not to overmix . Then fold in the remaining half, again being careful not to overmix . Divide the batter between the two prepared pans, spreading it evenly . Bake until golden brown and the cakes spring back when lightly touched, about 15 minutes . Let cool completely in the pans on wire racks . EQUIPMENTTwo half sheet pans; one 5-quart trifle dish or glass bowl. BIG BATCH NOTESThis recipe will easily serve twenty. If you make two trifles, do not double the cake recipe, as the amount of batter is more than can be mixed or baked at once. Make two separate recipes. The other components—compote, lemon cream, whipped cream—can be doubled. 251lemon-blueberry trifle250sweet gatheringsINGREDIENTSLarge eggs, separated 10Sugar 21/2 cupsBoiling water1/2 cup plus 2 TbspVanilla extract 2 tspFinely grated lemon zest2 tspLemon CreamLarge eggs 2Large egg yolks 6Sugar3/4 cupFresh lemon juice 3/4 cupHeavy cream13/4 cupsBlueberry CompoteBlueberries3 pints (about 6 cups)Sugar1/2 cupFresh lemon juice1 tspMake the sponge cake: Position racks in the top third and center of the oven and pre-heat the oven to 350°F . Butter the bottoms of two half sheet pans avoiding the sides, then line the bottoms with parchment paper . Sift together the flour, baking powder, and salt into a bowl and set aside . In a stand mixer fitted with the whisk attachment, combine the egg yolks and sugar and whip on high speed until thick and pale yellow, about 2 minutes . Reduce the speed to medium- low, add the boiling water and vanilla, and beat until well mixed, scraping down the sides of the bowl as needed . Increase the speed to high and again whip until the mixture is thick, about 2 minutes . Reduce the speed to low, add the flour mixture and lemon zest, and beat until well mixed . Transfer the batter to a large bowl . Clean and dry the mixer bowl and whisk attachment and reassemble the mixer . Add the egg whites to the bowl and whip on high speed until soft, billowing peaks form . They should be smooth and not at all clumpy . Scoop half of the whipped whites onto the batter and fold in gently, being careful not to overmix . Then fold in the remaining half, again being careful not to overmix . Divide the batter between the two prepared pans, spreading it evenly . Bake until golden brown and the cakes spring back when lightly touched, about 15 minutes . Let cool completely in the pans on wire racks . EQUIPMENTTwo half sheet pans; one 5-quart trifle dish or glass bowl. BIG BATCH NOTESThis recipe will easily serve twenty. If you make two trifles, do not double the cake recipe, as the amount of batter is more than can be mixed or baked at once. Make two separate recipes. The other components—compote, lemon cream, whipped cream—can be doubled. 253lemon-blueberry trifle252sweet gatheringsROASTED PINEAPPLE PURÉEPreheat the oven to 400°F and line two half sheet pans with parchment paper. Peel and core 2 pineapples and cut into rings 1/4-inch thick. In a large bowl, toss together the pineapple and 1/2 cup firmly packed brown sugar, coating evenly, then transfer the pineapple in a single layer to the prepared pans. Bake until caramelized, 8 to 10 minutes. Puree half of the pine-apple in a food processor. Let the pineapple puree and rings cool.(The roasted pineapple can be refrigerated for up to 1 day.)TOASTED COCONUTWith the oven still at 400°F, spread 2 cups unsweetened shredded dried coconut on a half sheet pan and toast, stirring once or twice, until golden brown, about 5 minutes. Let cool. (The toasted coconut can be stored at room temperature for up to 1 day.)Make the lemon cream: In a large bowl, whisk together the eggs, egg yolks, and sugar until blended . Whisk in the lemon juice .Pour the lemon mixture into a heavy nonreactive (stainless-steel or enameled cast-iron) saucepan, place over low heat, and cook, stirring constantly with a heat-resistant spatula, until the mixture has thickened, about 8 minutes . Switch to a whisk and whisk until smooth . Remove from the heat and strain through a fine-mesh sieve into a clean bowl . Cover with plastic wrap, pressing the wrap directly onto the lemon mix-ture to prevent a skin from forming . Refrigerate until cold, about 1 hour .In the stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form . Using a rubber spatula, fold the whipped cream into the cold lemon cream mixture just until combined . Cover and refrigerate until needed .Make the blueberry compote: In a saucepan, combine the blueberries, sugar, and lemon juice over medium heat and cook, stirring occasionally, until the berries begin to release their juice and become soft, about 5 minutes . Remove from the heat . Puree half of the blueberry mixture in a food processor and stir the puree back into the ber-ries remaining in the saucepan . Let the compote cool to room temperature . Unmold and cut the cake: One at a time, run a thin knife around the edge of each cake pan to loosen the cake sides, then invert the cake onto a large cutting board . Lift off the pan and peel off the parchment . The cake can be cut into rectangles or rounds, depending on the vessel you are using for the trifle . To cut into rectangles, using a serrated knife, cut each cake into quar-ters and then split each quarter in half horizontally . To cut into rounds, use the edge of the upturned trifle bowl (or other round vessel you will be using) as a template, and mark out four rounds on the cakes . Use a small knife to cut out each round . Depending on the size of the bowl, the rounds may not be complete . Don’t worry, as you will have plenty of trimmings to make complete layers in the bowl .Assemble the trifle: Spread a thin layer of blueberry compote on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of the blueberry compote and then with a layer of the lemon cream . Repeat the layers until the bowl is full . Cover the trifle and refrigerate for at least 4 hours and no longer than 8 hours before serving . STRAWBERRY-PEACH TRIFLEMake the sponge cake, bake, unmold, and cut as directed . Make the strawberry layer: In a heavy saucepan, combine 4 pints strawberries, hulled and quartered, and 1 cup sugar over medium heat and cook, stirring frequently, until the mixture has a jam-like consistency, about 15 minutes . Let cool to room tempera-ture . To make the peach layer, peel, pit, and chop 4 pounds peaches, transfer to a bowl, and stir in 1/4 cup sugar . Check for sweetness and add up to 2 tablespoons more sugar if needed . (The strawberries can be refrigerated for up to 1 day . The peaches are best if used within 1 hour .) Make the cream filling: In the stand mixer fitted with the whisk attachment, combine 3 cups heavy cream, 3 cups sour cream, and 1/2 cup sugar . Split a vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the mixture . Beat on medium speed until soft peaks form .Assemble the trifle: Spread a thin layer of strawberries on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of the strawberries and then a layer of peaches . Spoon a layer of the cream over the peaches . Repeat the layers in the same order—cake, straw-berries, peaches, cream—ending with the cream . Cover and refrigerate for at least 4 hours and no longer than 8 hours before serving . ROASTED PINEAPPLE–COCONUT TRIFLEMake the sponge cake, bake, unmold, and cut as directed . Prepare the pineapple and toast the coconut: See notes at right .Make the cream filling: Make the same cream used in the Strawberry-Peach Trifle . Assemble the trifle: Arrange a single layer of the pineapple rings on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of pineapple rings and then a layer of pineapple puree . Spoon a layer of the cream over the puree and top with the toasted coconut . Repeat the layers in the same order—cake, pineapple rings, pineapple puree, cream, coconut—ending with the coconut . Cover and refrigerate for at least 4 hours and no longer than 8 hours before serving . SERVINGServe chilled. Using a large serving spoon (a small spoon will crumble the cake and make a mess of the layers), cut through one of each layer. Continue cutting until you have a small wedge, then carefully life the serving out and slide into a bowl keeping the layers in the same order. Repeat with the rest of the trifle, working your way through each layer. 253lemon-blueberry trifle252sweet gatheringsROASTED PINEAPPLE PURÉEPreheat the oven to 400°F and line two half sheet pans with parchment paper. Peel and core 2 pineapples and cut into rings 1/4-inch thick. In a large bowl, toss together the pineapple and 1/2 cup firmly packed brown sugar, coating evenly, then transfer the pineapple in a single layer to the prepared pans. Bake until caramelized, 8 to 10 minutes. Puree half of the pine-apple in a food processor. Let the pineapple puree and rings cool.(The roasted pineapple can be refrigerated for up to 1 day.)TOASTED COCONUTWith the oven still at 400°F, spread 2 cups unsweetened shredded dried coconut on a half sheet pan and toast, stirring once or twice, until golden brown, about 5 minutes. Let cool. (The toasted coconut can be stored at room temperature for up to 1 day.)Make the lemon cream: In a large bowl, whisk together the eggs, egg yolks, and sugar until blended . Whisk in the lemon juice .Pour the lemon mixture into a heavy nonreactive (stainless-steel or enameled cast-iron) saucepan, place over low heat, and cook, stirring constantly with a heat-resistant spatula, until the mixture has thickened, about 8 minutes . Switch to a whisk and whisk until smooth . Remove from the heat and strain through a fine-mesh sieve into a clean bowl . Cover with plastic wrap, pressing the wrap directly onto the lemon mix-ture to prevent a skin from forming . Refrigerate until cold, about 1 hour .In the stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until soft peaks form . Using a rubber spatula, fold the whipped cream into the cold lemon cream mixture just until combined . Cover and refrigerate until needed .Make the blueberry compote: In a saucepan, combine the blueberries, sugar, and lemon juice over medium heat and cook, stirring occasionally, until the berries begin to release their juice and become soft, about 5 minutes . Remove from the heat . Puree half of the blueberry mixture in a food processor and stir the puree back into the ber-ries remaining in the saucepan . Let the compote cool to room temperature . Unmold and cut the cake: One at a time, run a thin knife around the edge of each cake pan to loosen the cake sides, then invert the cake onto a large cutting board . Lift off the pan and peel off the parchment . The cake can be cut into rectangles or rounds, depending on the vessel you are using for the trifle . To cut into rectangles, using a serrated knife, cut each cake into quar-ters and then split each quarter in half horizontally . To cut into rounds, use the edge of the upturned trifle bowl (or other round vessel you will be using) as a template, and mark out four rounds on the cakes . Use a small knife to cut out each round . Depending on the size of the bowl, the rounds may not be complete . Don’t worry, as you will have plenty of trimmings to make complete layers in the bowl .Assemble the trifle: Spread a thin layer of blueberry compote on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of the blueberry compote and then with a layer of the lemon cream . Repeat the layers until the bowl is full . Cover the trifle and refrigerate for at least 4 hours and no longer than 8 hours before serving . STRAWBERRY-PEACH TRIFLEMake the sponge cake, bake, unmold, and cut as directed . Make the strawberry layer: In a heavy saucepan, combine 4 pints strawberries, hulled and quartered, and 1 cup sugar over medium heat and cook, stirring frequently, until the mixture has a jam-like consistency, about 15 minutes . Let cool to room tempera-ture . To make the peach layer, peel, pit, and chop 4 pounds peaches, transfer to a bowl, and stir in 1/4 cup sugar . Check for sweetness and add up to 2 tablespoons more sugar if needed . (The strawberries can be refrigerated for up to 1 day . The peaches are best if used within 1 hour .) Make the cream filling: In the stand mixer fitted with the whisk attachment, combine 3 cups heavy cream, 3 cups sour cream, and 1/2 cup sugar . Split a vanilla bean in half lengthwise and, using the tip of a knife, scrape the seeds into the mixture . Beat on medium speed until soft peaks form .Assemble the trifle: Spread a thin layer of strawberries on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of the strawberries and then a layer of peaches . Spoon a layer of the cream over the peaches . Repeat the layers in the same order—cake, straw-berries, peaches, cream—ending with the cream . Cover and refrigerate for at least 4 hours and no longer than 8 hours before serving . ROASTED PINEAPPLE–COCONUT TRIFLEMake the sponge cake, bake, unmold, and cut as directed . Prepare the pineapple and toast the coconut: See notes at right .Make the cream filling: Make the same cream used in the Strawberry-Peach Trifle . Assemble the trifle: Arrange a single layer of the pineapple rings on the bottom of a 5-quart trifle dish or glass bowl . Top with a layer of the cake, cutting to fit if needed . Top the cake with another layer of pineapple rings and then a layer of pineapple puree . Spoon a layer of the cream over the puree and top with the toasted coconut . Repeat the layers in the same order—cake, pineapple rings, pineapple puree, cream, coconut—ending with the coconut . Cover and refrigerate for at least 4 hours and no longer than 8 hours before serving . SERVINGServe chilled. Using a large serving spoon (a small spoon will crumble the cake and make a mess of the layers), cut through one of each layer. Continue cutting until you have a small wedge, then carefully life the serving out and slide into a bowl keeping the layers in the same order. Repeat with the rest of the trifle, working your way through each layer. We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >