As I stood in my kitchen, the delightful aroma of fresh lemons filled the air, instantly transporting me to sun-drenched citrus groves. This moment marked the beginning of my adventure with Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone. This stunning dessert combines zesty lemon flavors, airy meringue, and luscious mascarpone cream, creating a layered dream that is both light and indulgent. Not only is this trifle a showstopper for any gathering, but it’s also a breeze to whip up, making it a go-to recipe for those who love to impress without the hassle. Whether you’re celebrating a special occasion or simply treating yourself on a Wednesday, this trifle is the perfect way to elevate your dessert game. Ready to discover how to create this indulgent masterpiece? Let’s dive in! Why is This Trifle Unforgettable? Layers of Bliss: This trifle showcases a beautiful harmony of textures and tastes that will leave everyone wanting more. Bright Citrus Flavor: The zesty lemon curd adds a refreshing punch, brightening up every bite with its delightful tang. Airy Meringue Delight: The crisp meringue provides a satisfying crunch that perfectly balances the rich mascarpone cream. Easy to Assemble: With simple steps and minimal prep, you can create this show-stopping dessert without breaking a sweat. Versatile Variations: Feel free to mix it up! Swap strawberries for the raspberries or experiment with different jelly flavors for a personal touch. Whether you save it for a festive occasion or treat yourself during the week, Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone is sure to impress! If you loved this dessert, why not also try our refreshing Berry Salad with Creamy Lemon Herb Dressing for a light and tasty side? Charlotte Ree’s Trifle Ingredients Elevate your dessert game with these essential components! For the Jelly • Jelly – Choose a flavor that complements the tangy lemon, either homemade or store-bought. For the Meringue • Egg Whites (4 large) – Use fresh for the best meringue; no direct substitute exists for this essential layer. • Caster Sugar (200g) – Superfine sugar is ideal for achieving that perfect airy texture in the meringue. • White Wine Vinegar (1 tsp) – Stabilizes the meringue; lemon juice can be a quick substitute if needed. • Cornflour (1 tsp) – Aids in creating a stable meringue; optional, but omitting may slightly affect the texture. For the Lemon Curd • Eggs (4 whole, 3 yolks) – The base of the curd, adding creaminess and richness. • Lemon Zest and Juice (from 3 lemons) – Infuses essential citrus flavor; swap with lime for a different twist. • Unsalted Butter (175g, cubed) – Brings richness to the lemon curd; use salted butter if you prefer. • Caster Sugar (220g) – Sweetens the lemon curd and balances the tartness perfectly. For the Mascarpone Cream • Mascarpone (250g) – Creates the creamy layer in the trifle; cream cheese can work as a substitute, but with a flavor variation. • Thickened Cream (250ml) – Whipped for fluffiness; heavy cream is a suitable alternative. For Assembly • Savitardi Biscuits (400g) – These provide structure and a delightful texture; ladyfingers are an excellent substitute if needed. • Fresh Raspberries (250g) – Adds freshness and a tantalizing tartness; feel free to replace with strawberries or blueberries. • Edible Gold Dust (Optional) – For that luxurious touch; definitely optional, but a great enhancement! With these ingredients in hand, you’re on your way to creating the dazzling Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone that will surely impress anyone lucky enough to taste it! Step‑by‑Step Instructions for Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Step 1: Prepare the Jelly Begin by boiling 500 ml of water in a kettle. In a mixing bowl, pour the jelly powder and slowly add the boiling water, stirring until fully dissolved. Next, mix in an equal quantity of cold water for temperature adjustment. Pour this vibrant jelly mixture into a large trifle bowl and refrigerate for about 4 hours, or until it is completely set and firm to the touch. Step 2: Make the Meringue Preheat your oven to 150°C (300°F) and line a baking tray with parchment paper. In a clean mixing bowl, whip the 4 large egg whites with an electric mixer until soft peaks form. Gradually add 200g of caster sugar, continuing to whip until you achieve stiff peaks. Gently fold in 1 tsp of white wine vinegar and 1 tsp of cornflour before piping rounds onto the prepared baking tray. Bake in the oven for 1 hour at 120°C (248°F) until crisp but not browned, then turn off the oven and allow them to cool inside. Step 3: Whisk the Lemon Curd For the lemon curd, set up a double boiler by placing a heatproof bowl over simmering water. Add 4 whole eggs, 3 egg yolks, 220g of caster sugar, the zest and juice from 3 lemons, and whisk continuously for about 30 minutes. The mixture should thicken to a custard-like consistency. When thickened, remove from heat and gradually mix in 175g of cubed unsalted butter, stirring until smooth. Allow the lemon curd to cool completely before using. Step 4: Prepare the Mascarpone Cream In a mixing bowl, beat together 250g of mascarpone cheese and 50g of caster sugar using a hand mixer until smooth and creamy. In a separate bowl, whip 250ml of thickened cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture, ensuring you have a light and fluffy consistency. Set aside this dreamy mascarpone cream as you’ll use it to assemble the trifle. Step 5: Assemble the Trifle Once the jelly is set, it’s time to create layers for your Charlotte Ree’s Trifle. Start by smashing 400g of savoiardi biscuits at the bottom of the trifle bowl. Pour a generous layer of your silky lemon curd over the biscuits, followed by a layer of the luscious mascarpone cream. Repeat these layers, alternating between jelly, savoiardi, lemon curd, and mascarpone, until the bowl is filled. Finally, top it all with fresh raspberries and decorate with the crisp meringue pieces. Serve immediately or chill slightly for a delightful chilled treat. What to Serve with Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Transform your dessert experience into a delightful feast by pairing your trifle with these mouth-watering companions. Zesty Lemon Sorbet: A refreshing palate cleanser that enhances the trifle’s bright citrus notes while adding a light, icy texture. Crispy Biscotti: Perfect for dipping, these crunchy treats offer a satisfying contrast to the creamy layers of the trifle. Whipped Cream Topped with Fresh Berries: A light, creamy addition that complements the sweetness of the trifle while providing a pop of color. Toasted Almonds: Sprinkling these on top adds a delightful crunch and nutty flavor that beautifully balances the dessert’s sweetness. Pairing your Charlotte Ree’s Trifle with these options will not only elevate the flavors but also create an unforgettable dessert experience. Celebrate the moment with a glass of sparkling wine; its effervescence will amplify the sweetness and linger harmoniously with the creamy, lush layers of your trifle. Enjoy every bite! Variations & Substitutions for Charlotte Ree’s Trifle Feel free to get creative with this delightful trifle, turning it into your own signature dessert! Berry Swap: Replace fresh raspberries with strawberries or blueberries for a sweet twist, allowing for vibrant colors and flavors. Flavorful Jelly: Choose a different flavored jelly, like berry or peach, for a fruity explosion; experiment with the combination that excites your palate. Lemon Alternative: Try lime juice instead of lemon for the curd for a zesty change that’ll still keep your taste buds dancing. Dairy-Free: Use coconut cream instead of mascarpone for a rich, dairy-free version; it’s a luscious alternative that adds a tropical vibe. Sugar-Free: Substitute caster sugar with a sugar alternative like stevia or erythritol to lighten up this dessert while keeping the sweet flavors intact. Chocolate Addition: Layer in some grated chocolate or chocolate mousse for an indulgent twist; think of it as a chocolate-lemon duet! Spice it Up: Add a hint of ground vanilla or cinnamon in the mascarpone for a subtle flavor enhancement; the warmth will beautifully complement the citrus. Crunch Factor: Include toasted nuts between the layers or on top for an added crunch; almonds or hazelnuts can take this dessert to a whole new level. No matter how you choose to customize this trifle, it’s sure to be a hit! If you’re in the mood for something lighter, consider pairing your dessert with a refreshing drink like our Refreshing Raspberry Lemonade to cleanse your palate! Make Ahead Options Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone is a fantastic choice for meal prep! You can prepare the jelly and lemon curd up to 24 hours in advance; simply refrigerate them separately to maintain quality. The meringues can also be made a day before and stored in an airtight container to ensure they stay crisp. When it’s time to serve, layer the prepared jelly, lemon curd, savoiardi biscuits, and mascarpone cream, finishing with the fresh raspberries and meringue. This way, you’ll enjoy a beautiful, stress-free trifle with just as much flavor and charm, perfect for any gathering! Storage Tips for Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness, though it’s best enjoyed within the first 24 hours. Layer Separation: Keep meringues and fresh fruits separate if possible during storage to prevent sogginess and preserve texture until ready to serve. Reviving the Cream: If the mascarpone layer becomes a bit soft after refrigeration, gently re-whip it before serving for a lighter, creamier texture. Freezer: It’s not recommended to freeze the entire trifle as the cream components may not defrost well. However, you can freeze the lemon curd separately for up to 3 months, allowing you to assemble the trifle fresh later. Expert Tips for Charlotte Ree’s Trifle Egg White Preparation: Ensure your egg whites are at room temperature for better volume and a fluffier meringue. Meringue Baking: Avoid overbaking the meringues; they should remain crisp without browning. Check them periodically. Curd Consistency: Stir the lemon curd constantly to prevent the eggs from curdling for a smooth consistency. Layering Technique: When assembling, layer ingredients gently to maintain distinct layers in the trifle, showcasing the beauty of Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone. Berry Substitutions: Experiment with seasonal berries for variety, but be cautious, as some may release more moisture than others. Charlotte Ree’s Trifle with Meringue, Lemon Curd & Mascarpone Recipe FAQs What type of jelly should I use? Select a jelly flavor that complements the lemon, like raspberry or strawberry. Both store-bought and homemade varieties work well, but ensure it’s bright and fruity! How long can I store leftovers? Store any leftovers of your Charlotte Ree’s Trifle in an airtight container in the refrigerator for up to 3 days. Keep in mind that the texture may soften over time, so enjoy it fresh if you can! Can I freeze any part of this trifle? While freezing the entire trifle isn’t recommended due to the cream components, you can freeze the lemon curd separately for up to 3 months. Just thaw it in the fridge before use! For best texture, re-whip the mascarpone cream after cooling. What should I do if my meringue is not stiff enough? If your meringue isn’t reaching stiff peaks, ensure your mixing bowl and utensils are completely clean and free of any grease. Room temperature egg whites whip better, so try letting them sit out for a bit before whipping. Any dietary considerations I should be aware of? Yes! This trifle contains eggs and dairy, so it’s not suitable for those with egg or dairy allergies. If you’re serving pets, remember that ingredients like chocolate or sugar can be harmful to them. Always check for allergies, especially with the fresh fruits, as they can cause reactions for some individuals. How do I ensure a smooth lemon curd? To achieve a silky lemon curd, whisk continuously while heating it in the double boiler. This constant motion helps prevent the eggs from curdling, ensuring a creamy, smooth texture. If your curd does curdle, you can strain it through a fine sieve for a more refined finish! Delight in Charlotte Ree's Trifle with Meringue & Lemon Curd Experience the exquisite layers of Charlotte Ree's Trifle with Meringue, Lemon Curd & Mascarpone, a delightful dessert that impresses. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 2 hours hrsChilling Time 4 hours hrsTotal Time 6 hours hrs 30 minutes mins Servings: 8 servingsCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Jelly1 box Jelly Choose a flavor that complements lemonFor the Meringue4 large Egg Whites Use fresh for best results200 g Caster Sugar Superfine sugar for airy texture1 tsp White Wine Vinegar Stabilizes the meringue1 tsp Cornflour Optional, aids in textureFor the Lemon Curd4 whole Eggs Adds creaminess3 lemons Lemon Zest and Juice Infuses citrus flavor175 g Unsalted Butter Cubed for richness220 g Caster Sugar Balances tartnessFor the Mascarpone Cream250 g Mascarpone Creates creamy layer250 ml Thickened Cream Whipped until fluffyFor Assembly400 g Savitardi Biscuits Provides structure250 g Fresh Raspberries Adds freshness1 sprinkle Edible Gold Dust Optional, for decoration Equipment Mixing bowlElectric MixerBaking TrayParchment paperDouble BoilerTrifle bowl Method Preparation StepsBoil 500 ml of water, dissolve jelly powder in it, add cold water, pour in trifle bowl, refrigerate for 4 hours.Preheat oven to 150°C. Whip egg whites until soft peaks, add sugar gradually to stiff peaks, fold in vinegar and cornflour, pipe onto tray, bake for 1 hour at 120°C.Set up double boiler, whisk eggs, sugar, zest and juice over simmering water for 30 minutes until thickened, mix in butter until smooth, cool completely.Beat mascarpone and sugar until smooth. Whip thickened cream to stiff peaks, fold into mascarpone until light and fluffy.Layer savoiardi biscuits at the bottom, add lemon curd, mascarpone cream, jelly, and repeat layers. Top with raspberries and meringue. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 120mgSodium: 30mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 1mg NotesEnsure the egg whites are room temperature for better volume. Store leftovers in an airtight container in the fridge for up to 3 days. 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