Olivezia’s Spring Trifle

𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬

Lemon Olive Oil

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Vegan Butter Olive Oil 375ml

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Ripe Peach White Balsamic Vinegar

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𝐏𝐨𝐮𝐧𝐝 𝐂𝐚𝐤𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 1 pound (3 1/4 cups) + 2 tbs. all-purpose flour

🔸 1 tablespoon sea salt

🔸 2 sticks softened unsalted butter, plus more for pans

🔸 1/2 cup Olivezia’s Lemon Fused Olive Oil

🔸 1/2 cup sour cream

🔸 2 cups sugar

🔸 1 teaspoon pure vanilla extract

🔸 9 large, room-temperature eggs

🔸 2 tablespoons sanding sugar

𝐋𝐞𝐦𝐨𝐧 𝐂𝐮𝐫𝐝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 3/4 cup freshly squeezed lemon juice

🔸 1 tablespoon lemon zest

🔸 2 teaspoons cornstarch

🔸 2 whole large eggs plus 2 large yolks

🔸 4 Tbs. of Butter Infused Olive Oil

🔸 1 cup granulated sugar

𝐂𝐡𝐚𝐧𝐭𝐢𝐥𝐥𝐲 𝐂𝐫𝐞𝐚𝐦 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

🔸 2 cups heavy whipping cream, chilled

🔸 1/3 cup granulated sugar

🔸 2 teaspoons good quality vanilla extract

𝐅𝐫𝐞𝐬𝐡 𝐁𝐞𝐫𝐫𝐢𝐞𝐬

🔸 2 pints of berries: strawberries (halved), black berries, raspberries, and/or blueberries

🔸 1/2 cup Olivezia’s Ripe Peach White Balsamic

𝐏𝐨𝐮𝐧𝐝 𝐂𝐚𝐤𝐞 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Preheat the oven to 325 degrees. Butter two 5-by-9-inch loaf pans.

Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down the sides of the bowl. Reduce speed to medium and add vanilla extract. Lightly beat eggs with the Olivezia’s Lemon Fused EVOO, and add to the mixing bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on the counter to distribute and smooth the tops.

Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into the center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on a wire rack.

𝐋𝐞𝐦𝐨𝐧 𝐂𝐮𝐫𝐝 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil for 2 minutes while whisking constantly. Remove from heat and whisk in the Olivezia’s Vegan Butter EVOO until smooth.

𝐂𝐡𝐚𝐧𝐭𝐢𝐥𝐥𝐲 𝐂𝐫𝐞𝐚𝐦 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.

𝐅𝐫𝐞𝐬𝐡 𝐁𝐞𝐫𝐫𝐲 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬

Macerate (soak) the fresh berries in the Olivezia’s Ripe Peach White Balsamic for 15 minutes before assembling the trifle.

𝐀𝐬𝐬𝐞𝐦𝐛𝐥𝐢𝐧𝐠 𝐭𝐡𝐞 𝐓𝐫𝐢𝐟𝐥𝐞

Cut one pound cake loaf into one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish. Use a pastry brush to dab Olivezia’s Ripe Peach White Balsamic onto the pound cake. Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layers two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig.

Serves 10 -12 generously.

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Adapted from: Veronica Foods