This kind of dessert is really my favorite.
I think chocolate desserts are delicious.
Cookies, especially Molasses, are hard for me to resist.
But, if I had to pinpoint what category my favorite desserts fall under, it would be ‘fruit’ desserts.
Pies, cobblers, crisps, tarts. I love them all!!
In my opinion, a warm slice of apple pie, with vanilla ice cream on top, is hard to beat.
The only thing that has rivaled it for me is a warm slice of blueberry pie with a crumble topping. That blueberry pie, with vanilla ice cream on top, may be the BEST dessert I’ve ever eaten. I made it years ago when my husband and I were still living in downtown Chicago. It’s probably the only thing that turned out exactly right in the kitchen during our first few years of marriage. Or maybe it just stands out in my mind as the best dessert ever because it was the first thing that I can recall my husband trying and REALLY REALLY liking. Sometimes my food was okay. Sometimes it was decent. Sometimes it was downright inedible. But that pie…. I remember he took a bite and was pleasantly surprised. He’s not even really into sweets, so that’s saying something.
I’ve been meaning to go on a hunt to find that recipe! I’ll share it if I can find it.
I wanted to make sure the dessert for this menu was SUPER simple, so making a pastry cream for the trifles was not on the docket. I needed it to be simpler than that. And make ahead. And beautiful. These mini trifles are what I came up with.
It all starts by whipping 1 cup of heavy cream. A good start to any dessert.
When soft peaks begin to form you sprinkle in 2 tablespoon of powdered sugar.
Then continue to beat the cream until stiff peaks form.
You scoop out 1 cup of the whipped cream and put it into a small, zip top bag. This I stuck in the fridge to be used shortly!
Then, in a separate bowl, I added 1/2 cup of lemon curd and whipped it up a bit with an electric mixer just to soften it a bit.
Then I folded the lemon curd into the remaining whipped cream. Just use a spatula and keep turning it over gently until the two are mixed together completely.
And then, because this recipe was written for Valentine’s Day, I added four or five drops of red food coloring to turn the mixture a lovely pink color. This is optional of course. You could leave it out or go against the norm and add blue or green food coloring instead!
To assemble the trifles, you’ll need to cube up some pound cake into little, quarter to half inch, squares.
And slice up some strawberries.
I started with the pound cake, then added the strawberries, then the lemon-cream mixture.
And then I just kept layering until I ran out of glass. You want to finish with the cream mixture and then one thin layer of strawberries. You can really use any individual glass you want for this, but it’s fun to be able to see through the sides so use something CLEAR for sure!
And since I have nothing better to do, I played around with my top strawberry layer a bit.
In the real world, I did not take the time to make a heart on top with strawberries.
But I did take out my zip top bag full of whipped cream and cut off a small bit of the corner to create a DIY piping bag! Do some test piping on a plate and cut the hole bigger if desired. Always start small though! You can cut more off but it stinks to have to start over with a new bag. I speak from experience here. At that point the whipped topping does not get piped on. I just plop it on with a spoon. And that works just fine too.
But, since two of my kiddos were at their Nanna’s house at the time, I totally went for it.
To make these ahead, you just wait to pipe on the whipped cream, cover the glasses, and store them in the fridge.
Pardon me while I try a bite…
And in case you missed them at the beginning…
Here’s the printable RECIPE.
And here’s the whole ‘Dinner for Two’ MENU!