Fresh Fruit Trifle
Why This Recipe Works
We opted for a sturdy and absorbent genoise, or French-style sponge cake, baked in a baking sheet to allow for easy portioning and layering into the trifle bowl. For soaking the cake, we liked Grand Marnier. We tried fresh fruits, jam, and a combination thereof in the trifle, and found we most liked the flavor, texture, and appearance of a mixture of berries and kiwi slices. Custard adds richness to a trifle—we made thick, egg-rich custards and light, creamy ones, but in the end preferred a pastry cream for our trifle recipe.