Weekend Recipe: Blackberry-Key Lime Trifle
This dessert is made up of quite simple ingredients, but when you assemble it, it's a showstopper! Many thanks to America's Test Kitchen for the recipe.
Blackberry-Key Lime Trifle
Serves 12
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon grated lime zest plus 1 cup juice (8 limes), plus 5 limes sliced 1/8 inch thick
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 teaspoon vanilla extract
12 whole graham crackers, broken in half
1 recipe Large-Batch Lightly Sweetened Whipped Cream (see below)
30 ounces (6 cups) blackberries
FOR THE FILLING: Process sugar and lime zest in food processor until sugar turns bright green, about 30 seconds. Set aside 2 teaspoons lime sugar. Add cream cheese to remaining lime sugar and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add lime juice and vanilla and process until thoroughly combined, about 30 seconds. Transfer custard to bowl, cover with plastic wrap, and refrigerate until thickened, about 1 hour.
TO ASSEMBLE: Shingle 12 cracker halves along bottom of 3 1/2-quart trifle dish or glass bowl. Arrange half of lime slices upright around bottom of dish, wedged between cracker halves and wall of dish. Spread 1 1/2 cups custard in even layer over cracker halves, followed by 2 cups whipped cream. Sprinkle 5 cups blackberries in even layer over whipped cream. Shingle 11 cracker halves over blackberries along edge of trifle and place remaining 1 cracker half in center. Arrange remaining lime slices upright around dish. Spread remaining custard over cracker halves, followed by remaining 2 cups whipped cream. Cover with plastic and refrigerate for at least 6 hours or up to 24 hours. Just before serving, arrange remaining 1 cup blackberries in center of trifle and sprinkle top of trifle with reserved lime sugar.
Large-Batch Lightly Sweetened Whipped Cream
Makes 4 cups
2 cups heavy cream, chilled
2 teaspoons sugar
1 teaspoon vanilla extract
Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
