Fig and Berry Trifle

Just a few minutes of last-minute assembly are needed to serve this summery dessert; the cake and lemon curd can be made several days in advance.

  • Servings: 6
Fig and Berry Trifle

Source: Martha Stewart Living, September 1997


  • 1 pint (about 18) green or black figs, stemmed and quartered
  • 1 pint mixed berries, such as red raspberries, golden raspberries, blackberries, and strawberries, large ones hulled and quartered
  • 1/4 cup granulated sugar
  • 1 tablespoon Grand Marnier liqueur
  • Yellow Genoise Cake
  • Lemon Curd Filling
  • Confectioners' sugar, for dusting


  1. Combine figs and berries in a small bowl. Sprinkle with granulated sugar and liqueur. Let sit, tossing gently once or twice, until juicy, about 30 minutes.

  2. Preheat oven to 425 degrees. Slice cake into twelve 3-inch squares (you will have a few extra squares), and toast in the oven until golden brown in color, 6 to 8 minutes.

  3. Arrange half the toasted cake squares on 6 serving plates. Spoon the lemon curd and the fruit over the cakes. Cover each with another slice of cake, dust with confectioners' sugar, and serve.


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