In the dog days of summer, choosing a dessert for your al fresco sunset dinner party, Sunday family BBQ, or a last minute neighborhood pot luck does not mean that the oven needs to be on for hours or that you can’t whip up a showstopper dessert at a moments’ notice. When I’m entertaining in the summer, there is one thing for certain: I will have bottle of Poema Cava Extra Dry on ice to serve my guests as well as an easy summer dessert prepared to round out a great summer evening. This Summer Berry Trifle is one of my go to desserts! With a pound cake stored in the freezer ahead of time, summer entertaining is a breeze.

This Summer Berry Trifle is the perfect go-to dessert for any occasion. Not only does this dessert have a beautiful presentation that is guaranteed to wow your guests, but each element can be prepped ahead of time for effortless assembly the day of your event.

A refreshing, cold dessert, this trifle is perfect for summer dining. It consists of pound cake, fruit, fruit sauce, whipped cream, and either lemon curd or pastry cream. My recipe takes it a step further and makes it perfect for an evening with adults by swapping out a fruit sauce for Poema Cava Extra Dry Cava that will lightly soak into the vanilla pound cake and add a light, fresh, and tangy flavor profile against the sweet cake. I also add a whipped mascarpone cream as a filling layer to give a depth of flavor and a subtle savory note to the dish.

To prepare your dessert, first make and cool your pound cake (RECIPE FOUND HERE) and lemon curd (recipe to follow), and prep your fresh fruit of choice by chopping it into large pieces. I like to use strawberries and blueberries, as they hold up well in this dessert as it rests in the fridge ready to be served. They also create a striking display on the table when assembled in a large glass dish.

After you have made the cake and curd, the rest of the dessert is a breeze to put together. Simply whip up some fresh whipped cream and begin to assemble your dessert. Then sit back, relax, and enjoy your summer evening with friends or family and a glass of Poema Cava knowing you have a showstopper dessert ready to wow your guests.

From my kitchen to yours, enjoy!

Summer Berry Trifle with Poema Cava Extra Dry Soak

Ingredients:

• 1/2 Cup Poema Cava Extra Dry
• 2 pounds fresh strawberries (cut into large chunks)
• 1 pine fresh blueberries
• 1 Vanilla Pound Cake (RECIPE FOUND HERE)

Whipped Mascarpone Cream (for layering)

• 8 oz. Mascarpone Cream
• 2 Cups Heavy Whipping Cream (COLD)
• 1/4 Cup Powdered Sugar
• 1 t. Pure Vanilla Extract

Whipped Cream (for topping)

• 2 Cups Heavy whipping cream (COLD)
• 1/4 Cup Powdered Sugar
• t Pure Vanilla Extract

1 Batch Lemon Curd (video tutorial below)

• 2 lemons
• Zest from 2 lemons
• 3/4 Cup Granulated sugar
• 4 Large Eggs
• 6 Yolks
• 1/2 C. Butter

Preparation

First, make your pound cake (RECIPE HERE) and set aside to cool to room temperature. If making this ahead of time, allow the cake to cool completely and wrap with cling wrap and place in the freezer. To defrost your loaf, simply place on a room temperature counter and allow to fully defrost before removing cling wrap.

Lemon curd:

1. Place all ingredients in a large metal bowl. Place a pot with an inch of water on the stove. When placing your ingredient bowl on top of the pot, it creates a double boiler so that the curd ingredients can emulsify without cooking the eggs to quickly creating scrambled lemon eggs.
2. Once the water comes to a simmer/slow boil, place the bowl directly setting on top of the pot and whisk constantly until the butter melts and the lemon mixture becomes thicker and thicker. Eventually you will see trails in your whisk.
3. Using a digital thermometer, check to be certain the temperature of the mixture is above 165 – 170. Carefully remove from the stove and push through a mesh strainer to remove any bits and pieces of zest and egg. Place cling wrap directly on top of the curd in a bowl and refrigerate immediately until chilled.

When ready to assemble:

1. Place 2 cups heavy cream, powdered sugar and vanilla in a standard mixing bowl with whisk attachment. Turn to medium high speed and mix for approximately 40-60 seconds until soft peaks are formed.
2. Scrape the sides and whisk for aprox. 30 seconds more.
3. Stop mixing before the mixture looks curdled. Using a spatula, transfer to a bowl and place in the fridge.
4. Place the bowl back on the mixer and repeat the step above to create your mascarpone cream.
5. Once you have made whipped cream again, scoop your cold mascarpone cream into the mixer and turn on medium speed just until the whipped cream and mascarpone combine, approximately 20-30 seconds.

To assemble your trifle:

1. First, place a layer of your fresh fruit directly on the bottom of your serving bowl.
2. Next, cut your pound cake into large chunks and place directly on top of the fruit in an even layer.
3. Evenly pour 1/4 cup of Poema Cava Extra Dry on top of the cake layer. It will soak down through the cake and into the fruit layer as well. (NOTE: Don’t be tempted to pour more cava onto the cake; you are not seeking to make soggy cake, just enhance the flavors, and this little bit will do the trick).
4. Next, dollop lemon curd through out the trifle on top of the cake to provide pockets of lemony flavor.
5. Directly on top of that, spread a generous layer of whipped mascarpone cream in an even layer.
6. Repeat the steps again with fruit, cake, and cava.
7. Next, place all the whipped cream on top in a swirly pattern and place more fresh fruit on top as a garnish.
8. Once assembled, place in the refrigerator until serving, grab a glass of Poema sit back and enjoy your summer evening.