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Pistachio Honey Babka Bread Wreath Recipe

Pistachio Honey Babka Bread Wreath Recipe
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4.6 from 41 reviews

This Lemon Meringue Trifle is a vibrant, showstopping dessert featuring layers of tangy homemade lemon curd, fluffy sponge cake, fresh berries, billowy whipped cream, and a glossy torched meringue topping. Perfect for celebrations, it delivers zesty brightness, creamy richness, and a beautiful presentation sure to impress family and guests alike.

Ingredients

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For the Lemon Curd

  • 1 cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter, cubed

For the Trifle Layers

  • 1 pound cake or sponge cake, cubed
  • 1 1/2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries

For the Meringue Topping

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Lemon Curd: In a medium saucepan over medium heat, whisk together lemon juice, lemon zest, granulated sugar, and eggs until smooth. Add the cubed butter and continue stirring constantly until the mixture thickens and coats the back of a spoon, about 8–10 minutes. Strain the curd through a fine mesh sieve to remove any lumps, then chill until completely cool.
  2. Whip the Cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip with an electric mixer or whisk by hand until soft peaks form. Refrigerate until ready to use.
  3. Prepare the Meringue: Set a heatproof bowl over a pot of simmering water (double boiler method). Add the egg whites, granulated sugar, and cream of tartar. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch. Remove from heat and beat the mixture using an electric mixer until stiff, glossy peaks form. Beat in vanilla extract and set aside.
  4. Assemble the Trifle: In a large trifle dish or individual serving glasses, start by layering cubed sponge cake or pound cake at the bottom. Spoon over a generous layer of lemon curd, then sprinkle with a mix of strawberries, blueberries, and raspberries. Add a layer of whipped cream. Repeat these layers until the dish is almost full, ending with whipped cream.
  5. Add the Meringue Topping: Spoon or pipe the meringue over the final layer of whipped cream, creating soft peaks and swirls on the surface. Use a kitchen torch to carefully toast the meringue until lightly golden and aromatic. If you don’t have a torch, you can briefly broil the top in the oven, watching carefully.
  6. Chill and Serve: Refrigerate the trifle for at least 1 hour (or up to overnight) to allow the flavors to meld and layers to set. Serve chilled and enjoy this beautiful layered dessert.

Notes

  • Ensure the lemon curd is fully chilled before layering to prevent melting the whipped cream.
  • If you don’t have a kitchen torch, use your oven’s broiler to toast the meringue — but watch carefully to avoid burning.
  • You can substitute store-bought lemon curd and pound cake for convenience.
  • Feel free to use other fresh berries or even stone fruit for a variation.
  • The trifle can be assembled in advance, but add the meringue topping just before serving for best results.

Nutrition

Find it online: https://yumfoodusa.com/pistachio-honey-babka-bread-wreath-recipe/