Prep Time: 1 hour, 00 minute
Ingredients:
- 1/4 cup chilled unsalted butter, cut into 1/2 inch pieces
- 3 large egg yolks
- 3 large whole eggs
- 1 cup plus 1 tablespoon Cointreau, divided
- 2-1/2 cups sugar, divided
- 3 tablespoons freshly squeezed lemon juice, divided
- 2 tablespoons freshly squeezed orange juice
- zest of 1 lemon and 1 orange
- 1 pint each: strawberries, blueberries, raspberries, blackberries, rinsed and trimmed
- 1 cup water
- 14 ounces sponge cake, cut into 1 inch cubes
- 7 ounces crème fraiche
- 1 vanilla bean
- fresh mint sprigs for garnish
Preparation:
2. Prepare the berries - Macerate berries in mixture of 1/2 cup sugar, 1 tablespoon lemon juice and 1 tablespoon Cointreau.
3. Make the simple-syrup - Combine 1 cup sugar, 1 cup water and 1/2 cup Cointreau. Stir over medium heat until sugar is dissolved. Cool to room temperature. Drizzle sponge cake with syrup.
4. Prepare the crème fraiche - Whip crème fraiche with scraped vanilla bean until thickened and forming soft peaks.
5. Assemble the trifle - In a clear glass trifle dish, layer each component. Garnish with fresh mint.


