Jump to Recipe Print RecipeAs I stood in my kitchen, the sweet tang of lemon curd wafted through the air, whispering promises of delight. Charlotte Ree’s Trifle with Meringue, Lemon Curd, & Mascarpone is not just a dessert; it’s an experience that brings joy to any gathering. With its light, airy meringue perfectly complementing the rich, velvety layers of lemon curd and creamy mascarpone, this trifle is a true showstopper. One of the best parts? It’s surprisingly easy to assemble and can be made in advance, giving you more time to enjoy the company of friends and family. This dessert transforms any occasion into a celebration, effortlessly impressing even the pickiest of eaters. Curious about how to create this layered masterpiece? Let’s dive in! Why is This Trifle So Loved? Simplicity at its finest: With easy-to-follow steps, this trifle is perfect for both novice and experienced cooks. Stunning presentation: The layers of colorful ingredients make for a visually appealing dessert that’s sure to wow your guests. Luxurious flavors: The combination of zesty lemon curd, sweet mascarpone, and crunchy meringue results in a flavor explosion that enchants every palate. Delightfully versatile: Feel free to switch out the fruit or incorporate different flavored curds to suit any season or occasion. Explore other delightful treats like Lemon Blueberry Shortbread for more inspiration! Time-saving advantage: Prepare different layers ahead of time, allowing you to enjoy stress-free gatherings without compromising on flavor. This trifle is not just a dish; it’s a crowd favorite that promises to turn any meal into a memorable feast! Charlotte Ree’s Trifle Ingredients For the Meringue Rounds • Large Egg Whites – Use 4 to achieve that light, airy structure essential for your trifle. • Caster Sugar – 200g is perfect for sweetening and stabilizing the meringue; choose superfine for best results. For the Lemon Curd • Eggs – 4 whole eggs foster richness; 3 yolks add extra creaminess to the curd’s texture. • Caster Sugar – 220g balances the tartness of lemons beautifully. • Lemons – Zest and juice from 3 lemons create that tangy zest; fresh lemons are a must! • Unsalted Butter – 175g adds a silky finish to the curd, enhancing its luxurious flavor. For the Mascarpone Whipped Cream • Mascarpone – 250g brings an indulgent creaminess to the dessert; choose high-quality for the best flavor. • Caster Sugar – 50g sweetens the cream subtly without overpowering it. • Thickened Cream – 250ml adds volume and texture; ensure it’s chilled for best results. • Vanilla Bean Paste – 1 teaspoon infuses a lovely aroma; feel free to substitute with vanilla extract if needed. For Assembly • Savoiardi Biscuits – 400g gives that delightful crunch; sponge cake or Ladyfinger cookies can be used as substitutes. • Fresh Raspberries – 250g adds freshness and a pop of color; any seasonal berries can brighten up your trifle. • Edible Gold Dust – An optional touch to elevate your trifle’s appearance, giving it an extravagant finish. This Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone is sure to impress with its delicate layers and luscious flavors. Happy assembling! Step‑by‑Step Instructions for Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Step 1: Prepare the Jelly Start by dissolving the jelly in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water, then mix in 150g of fresh raspberries. Pour the mixture into a shallow dish, ensuring even distribution of the berries, and refrigerate for about 2 hours or until completely set. Step 2: Make the Meringue Rounds Preheat your oven to 150°C (300°F). In a clean mixing bowl, whisk 4 large egg whites until stiff peaks form. Gradually incorporate 200g of caster sugar, continuing to whisk until the mixture is glossy and smooth. Pipe 5 even rounds onto a lined baking tray, then reduce the oven temperature to 120°C (250°F) and bake for 1 hour, allowing to cool in the oven afterward. Step 3: Prepare the Lemon Curd In a double boiler, combine 4 whole eggs, 3 egg yolks, 220g of caster sugar, the zest, and juice of 3 lemons. Cook over simmering water, whisking continuously for about 30 minutes, or until the mixture thickens and coats the back of a spoon. Remove from heat, stir in 175g of unsalted butter until melted, and let it chill in the fridge. Step 4: Make the Mascarpone Whipped Cream In a mixing bowl, beat 250g of mascarpone with 50g of caster sugar until smooth. Gradually add 250ml of thickened cream and 1 teaspoon of vanilla bean paste, whisking until the mixture reaches stiff peaks. Be careful not to overwhip; you want it silky and smooth for the Charlotte Ree’s Trifle layers. Step 5: Assemble the Trifle In a large glass bowl or individual serving glasses, start layering your trifle. Begin with the set jelly, followed by a layer of lemon curd, then a layer of savoiardi biscuits. Next, add a generous layer of the mascarpone cream and scatter some fresh raspberries on top before repeating the layers to your desired height. Step 6: Finish with Meringue Once you’ve added all your layers, gently place the cooled meringue rounds on top of the final layer of mascarpone cream. Optionally, dust a little edible gold dust over the top for an elegant finish. Chill the assembled Charlotte Ree’s Trifle in the fridge for at least 30 minutes to allow flavors to meld before serving. Expert Tips for Charlotte Ree’s Trifle Fresh Ingredients Matter: Use fresh lemons and ripe berries for the best flavor and vibrant color in your Charlotte Ree’s Trifle! Meringue Perfection: Ensure your mixing bowl and utensils are completely dry and free of grease to achieve perfectly stiff meringue peaks. Layer Smartly: Assemble the trifle as close to serving time as possible to keep the savoiardi biscuits from getting too soggy. Whip Wisely: When making the mascarpone whipped cream, whisk just until stiff peaks form to avoid a grainy texture that can result from overwhipping. Creative Flavor Twists: Don’t hesitate to experiment! Substitute lemon curd with other flavors such as passionfruit or orange for a delightful variation of your Charlotte Ree’s Trifle. Make Ahead Options Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone is a fantastic option for meal prep! You can prepare the meringue rounds up to 24 hours in advance by baking and storing them in an airtight container to maintain their crispness. The lemon curd can also be made up to 3 days ahead; simply refrigerate it in a sealed jar to preserve its creamy texture. For a quicker assembly, layer the jelly and fresh raspberries a day prior, allowing the jelly to set perfectly. When it’s time to serve, assemble the trifle by layering the prepped components and topping with the meringue just before serving to avoid sogginess. This way, you can enjoy a stress-free dessert that’s just as delicious as if made fresh! Charlotte Ree’s Trifle Customization Ideas Feel free to get creative with this delightful trifle recipe and make it your own! Vegan: Substitute aquafaba for egg whites, use coconut cream instead of mascarpone, and swap butter for a plant-based alternative. This ensures a deliciously creamy texture while keeping it completely vegan friendly. Fruit Fun: Swap fresh raspberries for seasonal fruits like strawberries, blueberries, or peaches for a vibrant twist. Each fruit adds a unique flavor profile, enhancing the trifle’s charm and beauty. Curd Variations: Replace lemon curd with orange or passionfruit curd to switch up the flavor. This fruity twist will surprise and delight your tastebuds, making every spoonful an adventure! Chocolate Mascarpone: Introduce cocoa powder into the mascarpone cream for a decadent chocolate twist. The rich chocolate complements the tartness of the curd, creating a balance of flavors that’s simply irresistible. Crunchy Additions: Layer in crushed cookies or nuts between the layers for added crunch and texture. This small change can elevate the sensory enjoyment of your trifle, making it even more satisfying to eat! Alcohol Infusion: Drizzle with a bit of limoncello or your favorite liqueur over the biscuits for an adult touch. Just a splash will add depth and a delightful zing, perfect for special occasions. Dairy-Free: Use dairy-free whipped cream and coconut yogurt to achieve the creaminess without dairy. This way, everyone can indulge in your Charlotte Ree’s Trifle, regardless of dietary preferences! Layered Jelly: Add a layer of flavored jelly beneath the lemon curd for extra color and sweetness. Creating this additional layer adds a fun, playful element and a burst of flavor with every bite. Feel free to mix and match these variations as you embark on creating your perfect version of Charlotte Ree’s Trifle—each one taking you on a unique culinary journey! Looking for more delicious ideas? Check out this recipe for Spicy Calabrian Shrimp with White Beans or perhaps try making some Cider Pumpkin Waffles with Salted Maple Butter. Happy cooking! What to Serve with Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Imagine a delightful dining experience where every bite brings a new layer of flavor, perfectly paired to enhance your dessert. Classic Scones: These buttery treats offer a crumbly texture that complements the smoothness of the trifle, making for a comforting addition to your meal. Sparkling Wine: A glass of bubbly will elevate the dining experience, balancing the richness of the mascarpone while refreshing the palate with every sip. Fresh Fruit Salad: A colorful mix of seasonal fruits adds brightness and a crunchy contrast, refreshing the senses alongside the creamy, rich trifle. Chocolate Ganache Tart: The deep, rich chocolate flavor pairs beautifully with the tangy lemon curd, creating a luscious dessert experience. Lemon Sorbet: This icy palate cleanser works wonderfully to offset the sweetness of the trifle, enhancing the citrus notes without overpowering them. Pistachio Biscotti: Crunchy and nutty, these biscuits add an interesting textural contrast that plays well with the smoothness of the trifle layers. Mint Tea: A warm cup of mint tea brings a soothing finish, its herbal notes perfectly balancing the sweet and tangy flavors of the dessert. Raspberry Coulis: Drizzle over the trifle for an extra burst of berry flavor, enhancing both color and taste, resulting in a stunning presentation. Storage Tips for Charlotte Ree’s Trifle Fridge: Keep any leftover trifle tightly covered in the refrigerator for up to 3 days to maintain its freshness and flavor. Freezer: It’s not recommended to freeze this trifle as the cream and meringue can change texture when thawed, compromising the overall quality. Layering Advice: If preparing in advance, store individual components separately (like lemon curd and meringue) and assemble close to serving time to prevent sogginess in savoiardi biscuits. Reheating: This trifle is served cold—there’s no need to reheat! Simply chill and enjoy the delightful layers of Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone. Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Recipe FAQs What kind of lemons should I use for the lemon curd? Absolutely! For the brightest and most vibrant flavor, use fresh, juicy lemons. Look for lemons that are firm and heavy for their size—these typically have the most juice. Organic lemons are also a great choice since they’re less likely to have wax on their skin, which is beneficial for zesting. How long can I store leftover trifle in the fridge? Very! The assembled Charlotte Ree’s Trifle can be stored in the fridge for up to 3 days. Just make sure to cover it tightly to prevent any odors from other foods affecting its delightful lemony flavor. Keep in mind that the savoiardi biscuits might start to soften over time, so it’s best enjoyed fresh! Can I freeze the trifle? No, it’s not recommended to freeze this trifle. Freezing can change the texture of both the cream and meringue, making them grainy when thawed. If you need to prepare it in advance, I suggest storing the individual layers separately. For best results, freeze the lemon curd and meringue in airtight containers for up to 3 months, then assemble the trifle when you’re ready to serve. What if my meringue doesn’t reach stiff peaks? No worries! If your meringue doesn’t achieve stiff peaks, it could be due to a few factors, such as having grease on your bowl or using egg whites that contain yolk. To troubleshoot, ensure your mixing bowl is clean and dry. If you’re having persistent trouble, consider adding a pinch of cream of tartar, which can help stabilize the meringue. Whisk until it forms glossy peaks that hold their shape! Is this trifle suitable for people with nut allergies? Absolutely! Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone is nut-free, making it a safe dessert option for those with nut allergies. However, always double-check your ingredient labels, especially for pre-packaged items, to ensure they’re free from cross-contamination. Enjoy this delightful dessert worry-free! Charlotte Ree's Trifle with Meringue, Lemon Curd & Mascarpone Bliss Charlotte Ree's Trifle with Meringue, Lemon Curd & Mascarpone is an easy-to-make dessert that impresses with its light meringue and rich layers. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 1 hour hr 30 minutes minsChilling Time 30 minutes minsTotal Time 2 hours hrs 45 minutes mins Servings: 8 servingsCourse: DessertCuisine: InternationalCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meringue Rounds4 large Egg Whites200 g Caster Sugar superfine for best resultsFor the Lemon Curd4 whole Eggs3 large Egg Yolks for extra creaminess220 g Caster Sugar balances tartness3 whole Lemons zest and juice required175 g Unsalted Butter adds silky finishFor the Mascarpone Whipped Cream250 g Mascarpone high-quality for best flavor50 g Caster Sugar subtle sweetness250 ml Thickened Cream chilled for best results1 teaspoon Vanilla Bean Paste or substitute with vanilla extractFor Assembly400 g Savoiardi Biscuits or substitutes like sponge cake250 g Fresh Raspberries for freshness and colorEdible Gold Dust optional for appearance Equipment mixing bowlbaking trayDouble boilerWhiskPiping bagshallow dishServing glasses or bowl Method PreparationDissolve the jelly in 1 cup of boiling water, stir until fully dissolved, add 1 cup of cold water and mix in 150g of fresh raspberries. Pour into a shallow dish and refrigerate for about 2 hours or until set. Preheat oven to 150°C. Whisk 4 egg whites until stiff peaks form. Gradually incorporate 200g of caster sugar until glossy. Pipe 5 rounds onto a lined baking tray, reduce oven to 120°C and bake for 1 hour. Cool in the oven. In a double boiler, combine 4 whole eggs, 3 egg yolks, 220g of caster sugar, zest and juice of 3 lemons. Cook over simmering water for about 30 minutes until thickened. Stir in 175g of butter until melted; chill in the fridge. In a bowl, beat 250g of mascarpone with 50g of caster sugar until smooth. Gradually add 250ml of thickened cream and 1 tsp of vanilla bean paste, whisk until stiff peaks form. Avoid overwhipping. Layer the trifle starting with set jelly, lemon curd, savoiardi biscuits, mascarpone cream, and fresh raspberries. Repeat layers to desired height. Gently place cooled meringue rounds atop the final layer of mascarpone cream. Optionally dust with edible gold dust. Chill assembled trifle for at least 30 minutes before serving. Nutrition Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg NotesFresh ingredients enhance flavor and presentation. Assemble close to serving time to prevent sogginess in biscuits. Experiment with flavors for variety. Tried this recipe?Let us know how it was!
