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

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

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.
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.
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.
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.
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.
Add kiwi fruit layer: Arrange one-third of the sliced kiwi on top of the lemon curd layer.
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.
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.
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