Food & Cooking Recipes Dessert & Treats Recipes Fig and Berry Trifle 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 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 ¼ cup granulated sugar 1 tablespoon Grand Marnier liqueur Yellow Genoise Cake Lemon Curd Filling Confectioners' sugar, for dusting Directions 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. 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. 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. Rate it Print