Lemon Tea Cake Trifle with Grilled Stone Fruit and Berries
SERVINGS: 8-10
PREP TIME: 30 minutes
TOTAL TIME: 45 minutes
COURSE: Dessert
Our bright Lemon Tea Cake shines in this summer dessert—layered with Mascarpone whipped cream, fresh berries, and grilled peaches (or nectarines!). Grilling the stone fruit gives them a gentle char and enhances their sweetness, while also adding a lightly smoky element. And once you add honey and rosé vinegar? Perfection.
Ingredients
- 8 peaches or nectarines, halved and pitted
- 3 Tbsp. extra-virgin olive oil
- ½ tsp. sea salt
- 4 Tbsp. De Nigris Roséoro Vinegar
- 2 Tbsp. honey
- 1 pt. heavy cream
- ½ pt. Mascarpone
- 1½ cups confectioners’ sugar, sifted
- 2 tsp. vanilla extract
- 1 pt. pint raspberries, rinsed
- 1 pt. blueberries, rinsed
- 1 pkg. Citarella Hand-Cut Strawberries
- 2 Citarella Lemon Tea Cakes, cut into 1-inch cubes
- 2 Tbsp. mint chiffonade
Instructions
- Preheat the grill on medium-high heat.
- Prepare the stone fruit: Place the stone fruit in a large mixing bowl and toss with the oil and salt. Grill the fruit on each side for about 3 minutes until lightly charred and slightly softened. Remove from the grill and let cool. When cool, cut into ½-chunks and toss with the vinegar and honey. Set aside.
- Next, prepare the cream: In large mixing bowl, place the heavy cream, Mascarpone, sugar, and vanilla. Whip until soft peaks are formed.
- Mix the berries in a medium mixing bowl.
- Assemble the trifle: In a 12-cup trifle bowl, place 1/3 of the berries, top with 1/3 of the cream, and then add one third of the stone fruit and the cut tea cakes. Continue to layer, alternating fruits, cream, and tea cake until the trifle bowl is full. Garnish the top of the bowl with any remaining fruit and mint. Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
