Recipe of the Week



Prep Time: 30 Minutes
Yields: 10–12 Servings

Fruit trifle, the layered fruit and custard dessert, was brought to Louisiana by the English many years ago. The abundance of fresh berries and other seasonal fruit made the creation of this dish simple in Bayou Country. Feel free to use any variety of fresh fruit.

3 cups sliced strawberries
3 cups blueberries
3 cup raspberries
3 cups blackberries
2 (9” x 4”) lemon pound cakes, cut into ¾-inch cubes
3 (8-ounce) cartons extra creamy whipped cream
½ cup shaved dark Baker’s chocolate
½ cup shaved white Baker’s chocolate
mint bouquet for garnish

In a 3-quart, footed glass trifle bowl, arrange a layer of pound cake cubes at bottom of bowl. Top with a layer of whipped cream then a layer of strawberries. Continue until equal layers of cake, whipped cream and fruits rise to the top of the dish, taking care the colored berries show prominently between the layers. Complete the trifle with a decorated layer of whipped cream, shaved chocolates and a bouquet of mint at the center of the dish. Refrigerate a minimum of 4 hours or preferably overnight.























print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295