Layer upon layer of sweet, creamy, salty and fluffy, Trifles are perfect for a summer entertaining dessert. With the Texas heat reaching over 100 degrees F, it is hard to turn on the oven and get motivated to bake, but a fruity and flavorful trifle is the way to go.
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If you are a lover of key lime pie, this is the trifle for you. Sweet and tangy layers of key lime curd, cubed sponge cake, crushed graham crackers and fresh whipped cream will make you feel like you are on a tropical vacation. Garnish the Key Lime Pie Trifle with lime wedges and you will be ready to serve at your next backyard BBQ.
Key Lime Pie Trifle
Ingredients
Scale
Sponge Cake
- ⅓ Cup Vegetable Oil
- 4 Eggs, Divided
- ½ Cup Water
- 1 Tbsp Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
Key lime Curd
- 1 ¼ cup sugar
- 1 cup key lime juice
- zest of 5 limes
- 5 eggs
- 1 ½ cup butter, unsalted
Whipped Cream
- 2 Cups Heavy Whipping Cream
- ¼ Cup Granulated Sugar
Graham Crackers Crumbs
- 1 Cup Graham Cracker Crumbs
Garnish
- Limes, sliced
- Blackberries
Instructions
Sponge Cake
- Preheat oven to 350 degrees F and line a 9x13 cake pan with parchment paper
- In a mixing bowl with whisk attachment, combine oil and egg yolks and whisk until combined
- Slowly add water and vanilla extract until foamy
- On low speed, add in flour, ⅓ of the sugar, baking powder and salt
- Pour the mixture into another bowl and set aside
- Whisk egg whites until stiff peak
- Slowly add in the remaining sugar to the egg whites
- Fold the egg whites into the egg yolk mixture until fully combined
- Pour batter into 9x13 cake pan
- Bake for 15-20 minutes or until cake springs back at the touch
- Allow the cake to cool completely before cutting and layering
Key Lime Curd
- Combine all ingredients in a bowl
- Place the bowl over a saucepan with simmering water and stir over low heat
- The curd is complete when the consistency is thick and coats the back of a wood spoon
- Strain the curd and cool completely before refrigerating
- Refrigerate key lime curd until thick and ready to use
Whipped Cream
- Add heavy whipping cream, sugar and vanilla in a mixing bowl with whisk attachment
- Whisk until soft peaks form
Assembly
- In a large trifle bowl or 4 stemless wine glasses spoon key lime curd to the bottom of the bowl or glasses
- Cut sponge cake into cubes and layer on top of key lime curd
- Pipe whipped cream on top of the sponge cake
- Sprinkle graham cracker crumbs on top of the whipped cream
- Repeat with key lime curd, cubed sponge cake, graham crackers crumbs and whipped cream
- Garnish the final layer of whipped cream with graham cracker crumbs, lime slices and fresh blackberries
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