Mardi Gras Fruit and Lemon Trifle Recipe

Introduction

This vibrant Mardi Gras Trifle is a delightful layered dessert bursting with fresh tropical fruits, tangy lemon cream, and soft angel food cake. Perfect for festive gatherings, it offers a refreshing, colorful treat that’s both light and indulgent.

Ingredients

• 17 oz angel food cake, cut into 1″ cubes
• 1 lb fresh kiwi, peeled and sliced
• 1 lb fresh pineapple, sliced into semi-circles (or mango)
• 1 lb fresh blueberries
• 2 purple dragon fruits
• 2 cans lemon curd (or lemon pie filling, 15.7 oz per can)
• 1/4 cup water
• 2 tablespoons granulated sugar (for syrup)
• 2 tablespoons fresh lemon juice (for syrup)
• 16 oz cream cheese (2 packages, softened at room temperature)
• 3/4 cup granulated sugar (for cream)
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice (for cream)
• 1 teaspoon lemon zest

Instructions

1. Step 1: Make the lemon syrup by combining 1/4 cup water, 2 tablespoons granulated sugar, and 2 tablespoons fresh lemon juice in a measuring cup. Stir until the sugar is fully dissolved. Set aside.
2. Step 2: Prepare the lemon trifle cream. Beat the softened cream cheese with 3/4 cup sugar on medium speed until smooth and creamy, scraping down the bowl as needed.
3. Step 3: Gradually add the heavy whipping cream to the cream cheese mixture on low speed. Increase to medium-high speed and beat until fluffy. Add 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1 teaspoon lemon zest, then mix until fully incorporated.
4. Step 4: Assemble the trifle in a large glass dish. Start by placing one-third of the angel food cake cubes evenly on the bottom and brush with one-third of the lemon syrup.
5. Step 5: Spread one-third of the lemon cream over the cake layer, then add a layer of lemon curd.
6. Step 6: Add a layer of sliced kiwi on top of the lemon curd.
7. Step 7: Repeat the layers with the remaining ingredients, substituting the kiwi layer with pineapple or mango for the next fruit layer.
8. Step 8: For the final layer, add the remaining cake, syrup, cream, and lemon curd if you have any left. Garnish with sliced dragon fruit and fresh blueberries.
9. Step 9: Refrigerate the trifle for a few hours before serving to allow the flavors to meld and the dessert to set.

Tips & Variations

• Use mango in place of pineapple for a sweeter, tropical twist.
• For extra texture, sprinkle chopped toasted pecans or almonds between layers.
• Make the lemon curd from scratch for a fresher flavor by following a lemon curd recipe.
• Use fresh ripe dragon fruit to add a striking visual and subtle sweetness to the garnish.

Storage

Store the trifle covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this period. Reheat is not recommended; serve chilled to enjoy the refreshing taste and creamy layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the trifle in advance?

Yes, this trifle benefits from resting in the refrigerator for a few hours or overnight to let the flavors meld beautifully.

What can I substitute for angel food cake?

If you don’t have angel food cake, sponge cake or pound cake are good alternatives, though the texture will be slightly denser.

Mardi Gras Fruit and Lemon Trifle Recipe

---

★★★★★

5 from 744 reviews

• Author: anna
• Total Time: 45 minutes plus chilling time
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This vibrant Mardi Gras Trifle is a delightful layered dessert featuring fluffy angel food cake, tangy lemon curd, creamy lemon-flavored cream cheese mousse, and a colorful medley of fresh tropical fruits including kiwi, pineapple, blueberries, and dragon fruit. Perfect for festive gatherings, this no-bake trifle combines bright citrus flavors with fresh fruit for a light and refreshing treat.

---

Ingredients

Scale 1x2x3x

Angel Food Cake

• 17 oz angel food cake, cut into 1-inch cubes

Fresh Fruits

• 1 lb fresh kiwi, peeled and sliced
• 1 lb fresh pineapple, sliced into semi-circles (or mango slices as an alternative)
• 1 lb fresh blueberries
• 2 purple dragon fruits, sliced

Lemon Syrup

• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• 1/4 cup water

Lemon Curd Layer

• 2 cans lemon curd or lemon pie filling (15.7 oz per can)

Lemon Trifle Cream

• 16 oz cream cheese (2 packages), softened at room temperature
• 3/4 cup granulated sugar
• 2 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest

---

Instructions

1. Make the lemon syrup: In a measuring cup, combine 2 tablespoons granulated sugar, 2 tablespoons fresh lemon juice, and 1/4 cup water. Stir until the sugar is completely dissolved. Set the syrup aside for later use.
2. Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar on medium speed until creamy and smooth, stopping occasionally to scrape down the sides of the bowl.
3. Prepare the lemon cream: With the mixer running on low speed, gradually pour in 2 cups heavy whipping cream. Increase the speed to medium-high and continue beating until the mixture is fluffy and holds soft peaks. Add 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1 teaspoon lemon zest, then beat until fully incorporated.
4. Assemble the trifle – First layer: Place one-third of the cubed angel food cake evenly on the bottom of a trifle dish. Brush the cake with one-third of the prepared lemon syrup to moisten it.
5. Add cream and curd layers: Spread one-third of the lemon cream over the soaked cake cubes. Then spoon over one-third of the lemon curd evenly.
6. Add kiwi fruit layer: Arrange one-third of the sliced kiwi on top of the lemon curd layer.
7. Assemble the second fruit layers: Repeat the layers again, substituting the kiwi with sliced pineapple or mango for this middle portion: cake cubes, syrup, lemon cream, lemon curd, then the chosen fruit slices.
8. Assemble the final layers: Repeat the layering for the last time with remaining cake, syrup, cream, and lemon curd if any. Top the final layer with sliced dragon fruit and fresh blueberries for garnish.
9. Chill and serve: Refrigerate the assembled trifle for a few hours to allow flavors to meld and the cream to firm up. Serve chilled.

Notes

• The lemon syrup is essential to moisten the angel food cake, preventing it from becoming dry.
• Use fresh lemon zest and juice for the best bright, citrus flavor in the cream.
• Feel free to substitute pineapple with mango or other tropical fruits based on availability.
• Softened cream cheese at room temperature blends better for a smooth cream layer.
• The trifle is best refrigerated for at least 3 hours before serving to enhance flavor meld and texture.
• Leftovers can be stored covered in the refrigerator for up to 2 days.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Mardi Gras trifle, angel food cake dessert, lemon curd trifle, layered fruit dessert, no bake trifle, tropical fruit dessert