Mardi Gras Trifle
I have declared my love for Mardi Gras festivities on the blog a few times, and here I am sharing another delicious recipe. This year, along with other traditional goodies, I am making this Marid Gras Trifle, which is absolutely divine, layers of soft and tender angel’s food cake infused with lemon syrup, silky and tangy lemon curd, velvety smooth cream cheeese frosting, and fruits in the traditional colors of King’s Cake: kiwi for green, pineapple for yellow, dragon fruit and blueberries for purple.
If I am having a Mardi Gras party, I may also serve it with a traditional King cake. I have a great king cake recipe that tastes better than anything they sell in any bakery. It has all the proper traditional ingredients, including baby Jesus. But if you want something a little different, try my king cake poke cake. This cake, with its traditional colors and decorations, is filled with white chocolate and pudding before being covered with whipped frosting and sprinkles.
Table of contents
Mardi Gras trifle is the ideal no-bake dessert, perfect for assembling in advance so you have more time to enjoy the festivities. There are a few shortcuts that will save you so much time, such as buying a pre-made angel food cake and a high-quality lemon curd. I love taking this dessert to potlucks, parties, and even to church. Everyone loves the combination of sweet cake, creamy frosting, tart lemon curd, and fresh fruits! This is such an easy yet stunning dessert that is guaranteed to impress.
Why you will love this recipe
- A gorgeous version of a classic trifle: This magical trifle features Mardi Gras colors and sweet fruit flavors. With kiwi, pineapple, blueberries, dragon fruit, and lemon curd, you get a combination of colors, textures, and flavors.
- There is no baking required: With my recipe, there is no cooking involved if you prefer, since you can get a pre-made angel food cake and lemon curd.
- Perfect for Mardi Gras: Stick a baby in there and make sure someone gets the good luck a Mardi Gras baby brings.
- Make ahead: This dessert can be made in advance, saving significant time and effort on the day of the party. This way I can concentrate on the mains and side dishes.
What you will need
- Cake: I use one angel food cake, cut into 1-inch cubes.
- Fruit: Kiwi fruit for the green color, mango or pineapple for yellow, purple dragon fruit, and blueberries for purple.
- Lemon curd: I use my own homemade Instant Pot lemon curd, but store-bought lemon curd works as well.
For the lemon syrup
- Lemon: I just need one lemon to get 2 tablespoons of fresh lemon juice.
- Sugar: I also add white granulated sugar for sweetness and thickening.
- Water: I use ¼ cup of water to mix with the ingredients to make the syrup.
For the frosting
- Wet ingredients: The main ingredient is softened full-fat brick-style cream cheese, which makes it fluffy and creamy rather than watery. Heavy whipping cream makes it lighter, allowing it to be piped without becoming too dense. I squeeze my own lemon juice for fresh, bright flavor.
- Sweetener and flavor: White granulated sugar helps whip air into the cream cheese, making it fluffier. Pure vanilla extract adds robust vanilla flavor with no bitterness. And lemon zest gives the frosting a bright citrus flavor without making it runny.
How to prepare
Make the syrup: First, I mix the syrup ingredients until the sugar dissolves, then set it aside until needed.
Make the lemon cream: I beat the sugar and cream cheese on medium speed until creamy and smooth, scraping down the sides and bottom as needed. After turning down too low, I pour in the heavy cream and slowly increase the speed to medium-high until it is fluffy. Then, I mix in the lemon juice, lemon zest, and vanilla.
Assemble the trifle: Place 1/3 of the angel food cake cubes in the bottom of a trifle dish, brush them with 1/3 of the syrup.
Next layer: I carefully coat them with 1/3 of the lemon cream cheese frosting and lemon curd. Repeat with the remaining layers.
Add the fruit layer: I place chopped kiwi on top for the green color.
Yellow layer: I repeat the process with the cake cubes, lemon frosting, and lemon curd, then top with chopped mango or pineapple to achieve the yellow color. I like to insert a baby in here just like when making a king cake.
Top the trifle: Finally, I top it with cake, syrup, cream, any remaining curd, and purple dragon fruit mixed with blueberries.
Chill and serve: After chilling for several hours, I serve the trifle, reminding guests that there is a baby Jesus inside, so they do not break a tooth or choke on it.
Expert tip
Be sure to dry the fruit
One of the most important things about making a good trifle is drying the fruit. Adding them without drying will add excess water to the dish, causing a runny trifle. I slice the fruit the day before, pat it dry, and refrigerate it overnight to dry. Please place them in an airtight container to prevent discoloration.
More tips to consider:
- Instead of a trifle dish, a large punch bowl, or a Pyrex dish will work as well.
- Buy 2 angel food cakes as a precaution. You can always eat the leftovers.
- Use any type of fruit or candy for the cake’s decoration.
- Make sure the cream cheese is softened to room temperature.
- Whipping cream should be at least 36% milkfat and kept cold.
Recipe variations and add-ins:
- More berries: Try this recipe with my delicious raspberry angel food cake to give the dessert an extra tangy, berry-rich taste. It’s easy to make in less than an hour with just a handful of ingredients.
- Different cream: Instead of the cream frosting, try this cake with a light layer of my homemade whipped cream.
- Mardi Gras trifle shots: Use cake crumbs with smaller amounts of syrup, cream, and fruit, and serve them in shot glasses as individual desserts.
- Pound cake: For a heavier, denser dessert, use pound cake instead of angel food cake. But get 2 of them and cut them into smaller chunks.
- Quick tricks: Instead of making the cream, use Cool Whip for the lemon cream. Just add some lemon juice and zest. You could also use frozen fruit instead of slicing your own fresh fruit.
Serving suggestions:
I recommend serving the trifle chilled; the frosting may become too soft, and the lemon curd too watery. Typically, I scoop it into bowls and serve it with fresh fruit and whipped cream on the side. To stay with the traditional color theme, I may serve blueberry sauce on the side or drizzle it over the trifle. A blueberry margarita on the side is a must.
This trifle is a fun recipe to serve with other Mardi Gras foods, such as my hearty slow-cooker jambalaya, bursting with sausage, shrimp, chicken, and vegetables, all soaked in Creole seasoning overnight for a down-home Southern Louisiana flavor. It goes great with my dirty rice. Made with Cajun seasoning, ground sausage, ground beef, and vegetables, it is nearly a complete meal.
How to store leftovers:
- Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as the fruit does not thaw well.
Frequently asked questions
This usually occurs because the fruit did not dry thoroughly after rinsing. I like to slice and rinse my fruit early, then let it dry overnight or for several hours beforehand, so it is dry. I put it in the fridge in an airtight container so it doesn’t turn brown. I place it on paper napkins to absorb excess moisture, and it is dry when I am ready to use it.
Make sure the cream cheese is softened to room temperature before mixing it with the rest of the ingredients, or it will form lumps or grains. Also, if the sugar does not dissolve well, it will be grainy. It will not dissolve properly if the cream cheese is too cold. It is best to ensure all ingredients are at room temperature, except the cream.
Many fruits turn brown from oxidation. But anything can be kept from browning for at least a short time by using citrus, acid, or vinegar. I usually spritz mine with lemon, orange, or pineapple juice. Some berries can be soaked for 10 minutes in a solution of 1 cup of white vinegar mixed with 3 cups of cold water. This kills mold and keeps it fresh. Also, remember to dry them thoroughly.
More colorful desserts to try:
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Mardi Gras Trifle
Ingredients
- 17 oz angel food cake cut into 1″ cubes
- 1 lb fresh kiwi peeled and sliced
- 1 lb fresh pineapple sliced into semi-circles or mango
- 1 lb fresh blueberries
- 2 purple dragon fruits
- 2 cans lemon curd or lemon pie filling – 15.7oz per can
Lemon Syrup Ingredients:
- 1/4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
Frosting:
- 16 oz cream cheese 2 packages – softened at room temp
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
Lemon Syrup:
- In a measuring cup, combine the syrup ingredients and stir until the sugar is dissolved. Set aside until needed.
Lemon Trifle Cream:
- Beat the cream cheese and sugar on medium speed until creamy and smooth, stopping to scrape down the sides of the bowl.
- With the mixer on low speed, gradually pour in the heavy cream. Increase the speed to medium-high and continue beating until fluffy. Add the vanilla, lemon juice, and lemon zest, and beat until everything is well incorporated.
Assembling:
- Place 1/3 of the cubed angel food cake onto the bottom of a trifle dish, in an even layer, and brush with 1/3 of the syrup.
- Add 1/3 of the lemon cream, spread it over the cake pieces, then add a layer of lemon curd.
- After that, add the sliced kiwi.
- Repeat with the remaining ingredients, substituting kiwi for pineapple or mango in the next layer.
- Repeat again, this time: cake, syrup, cream, lemon curd, only if you still have some left, and garnish with sliced dragon fruit and berries.
- Refrigerate for a few hours before serving.
Notes
Be sure to dry the fruit
One of the most important things about making a good trifle is drying the fruit. Adding them without drying will add excess water to the dish, causing a runny trifle. I slice the fruit the day before, pat it dry, and refrigerate it overnight to dry. Please place them in an airtight container to prevent discoloration.More tips to consider:
- Instead of a trifle dish, a large punch bowl, or a Pyrex dish will work as well.
- Buy 2 angel food cakes as a precaution. You can always eat the leftovers.
- Use any type of fruit or candy for the cake’s decoration.
- Make sure the cream cheese is softened to room temperature.
- Whipping cream should be at least 36% milkfat and kept cold.