{"id":747,"date":"2011-06-10T14:53:00","date_gmt":"2011-06-10T18:53:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2011\/06\/10\/a-taste-of-spring-strawberry-and-apricot-trifle\/"},"modified":"2024-07-31T11:18:00","modified_gmt":"2024-07-31T15:18:00","slug":"a-taste-of-spring-strawberry-and-apricot-trifle","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/a-taste-of-spring-strawberry-and-apricot-trifle\/","title":{"rendered":"A taste of spring: Strawberry and apricot trifle"},"content":{"rendered":"\n

What I love about trifle is that every trifle is different because depending on the time of year, the fruits and the flavours can vary tremendously. This trifle tastes just like end of spring!<\/p>\n\n\n\n

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I used the first berries of the Quebec strawberry crop. This early in the season, they are gorgeously red, firm, and delightfully tangy. The apricots (though imported from Frog Hollow Farm<\/a> in California) are also best this time of year. In winter, I make a cranberry eggnog trifle<\/a> that is perfect for the colder months, less appropriate for spring and summer.<\/p>\n\n\n\n

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The perfect bite of trifle features all its components: boozy cake, fruit, and whipped cream. You need to literally dig deep to get it all in every bite. It's one of the best desserts for the spring-summer season because trifle is a great way of fancying up the fresh fruits of the season, without cooking them down or overpowering them with sugar. After eating a helping of trifle, I think it might actually be my favourite spring-summer dessert. Seriously! In my family, every trifle starts with a hot milk cake<\/a>, but if you're pressed for time, buy a sponge cake at the grocery store. It'll work just fine and nobody will notice.<\/p>\n\n\n\n

\"Components<\/figure>\n\n\n\n

Some trifles include pastry cream<\/a> or thick custard layer (like this vanilla bean pastry cream<\/a>), but in the hot summer months, you might not feel like going to that trouble and that's okay. So in this recipe, I used a whipped mascarpone filling instead.<\/p>\n\n\n\n

\"Portion<\/figure>\n\n\n\n

Trifles are easy to make and you can assemble them with any fruit. Try this recipe for a strawberry apricot trifle with whipped mascarpone<\/p>\n\n\n

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\ud83d\udcd6 Recipe<\/h2>
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\"trifle\"<\/div>\n<\/div>\n

Strawberry and Apricot Trifle<\/h2>\n
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Author<\/span>Author : <\/span>Janice Lawandi<\/a><\/span><\/div>\n
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