This fresh fruit trifle is perfect for warm weather entertaining, and since it is made without using wine or spirits, it can be enjoyed by the whole family.
ingredients
Topping
Cream Filling
Assembly
directions
For topping, whip cream to soft peaks and stir in sugar and vanilla extract. Chill until ready to assemble.
For cream filling, whip cream to soft peaks and stir in vanilla extract. Chill.
Place a pot with 2 inches of water on medium heat and bring to a simmer.
In a metal or glass bowl, whisk together egg yolks, sugar and lemon juice. Place the bowl over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.
Whisk in mascarpone cheese or cream cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.
For assembly, mix water, lemon juice and sugar and heat just until the sugar has dissolved.
To build the trifle, dip ladyfingers in the soaking liquid just for a moment, to let it soak but not get soggy. Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.
Spread a half of the Cream Filling over the ladyfingers and arrange the fresh fruit on top. Repeat with second half of elements.
Spread the whipped cream topping over the trifle and chill until ready to serve.
The trifle can be prepared up to a day in advance.