This zingy and creamy lemon trifle resembles lemon meringue pie but is so much easier to make. It begins by soaking crisp ladyfingers with dessert wine, softening them and adding delicious sweetness and depth. While they soak, whip some heavy cream, then layer the biscuits and the cream with a cup of lemon curd. (We’ve got an excellent recipe for that, too.) Chill the trifle for a few hours or up to overnight to allow the flavors to meld, then it’s ready to serve. Easy and elegant, it’s the perfect way to end a holiday meal or treat the citrus lover in your life.
Credit:
Jason Donnelly
What Are Ladyfingers?
Crisp on the outside and tender within, ladyfingers are oval-shaped biscuits used primarily in desserts like tiramisu and Charlottes. They get their light texture from beaten egg whites, which are combined with flour, sugar, and egg yolks, then piped into finger-like shapes before being baked. In Italian, ladyfingers are known as savoiardi, a name honoring the House of Savoy—Italy’s last royal family—for whom the biscuits were first served in the 15th century.
Ladyfingers are available in most grocery stores and are typically located in the baking aisle or with other cookies and biscuits. You can also try making them yourself using Martha’s recipe.
Instead of drizzling the ladyfingers with wine, you can use a pastry brush to coat them on all sides, including the bottoms. If brushing, you may have a bit of wine leftover, which is okay.
Tips for a Terrific Trifle
Choose the right vessel: As its name implies, the ideal dish for this dessert is a trifle bowl: a deep, transparent bowl with a pedestal to elevate the trifle off the table. In place of a trifle bowl, use a deep serving bowl that holds about 2 quarts. Glass is preferable—you’ll want to show off all those gorgeous layers after all—but there’s no need to have the perfect dish to make this recipe.
Use cold cream: Heavy cream that’s thoroughly chilled whips up lighter and more airy than one that’s at room temperature. You can even chill your whisk and mixing bowl in the freezer for 10 to 15 minutes before whisking.
Refrigerate before serving: A truly great trifle resembles a cohesive dessert rather than merely a stack of individual components. Be sure to allow a few hours of chilling time to let the flavors meld and the biscuits, cream, and curd to set into a soft, scoopable consistency. You can even refrigerate it overnight, making it an excellent (and easy!) way to cap off a dinner party or holiday menu.
Dining and Cooking