Key Lime and Fresh Mint Donut Trifle

by Courtney Bonning

Make the layers a couple days in advance, so that the day of your party, all you need to do is build the trifle.

Serves 15

  • 1 quart unsweetened whipping cream
  • Pastry cream
  • 12 glazed yeast or powdered cake donuts (nine for the recipe, three for yourself to eat)
  • Key lime curd
  • Mint icing
  • Key lime slices

Build the trifle from bottom up in a large pedestal trifle dish. Start by layering the dish with ⅓ whipped cream, half the pastry cream, three donuts, half the key lime curd, ⅓ whipped cream, three donuts, half the pastry cream, half the key lime curd, the remaining donuts, and ⅓ of the whipped cream. Finish with the mint icing and slices of key lime.

Pastry Cream

  • 2 cups milk
  • ¼ cup white sugar
  • 2 eggs
  • ¼ cup cornstarch
  • ⅓ cup sugar
  • 2 tablespoons butter, either cold or room temperature
  • 1 teaspoon vanilla extract

Bring milk to a simmer over medium heat. In a medium bowl, whisk together the sugar, eggs, and cornstarch. After the milk comes to a simmer, drizzle it into the bowl in a thin stream while mixing. Return the mixture to the saucepan. Bring to a boil over medium-low heat, whisking constantly so the eggs don’t curdle or scorch on the bottom. The mixture will thicken when it reaches a boil. Remove from heat. Whisk in the butter and vanilla, and mix until the butter is blended in. Pour into a heatproof container. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Key Lime Curd

  • 1½ cups sugar
  • ½ cup key lime juice
  • 4 extra-large eggs
  • ⅛ teaspoon salt
  • ¼ pound unsalted butter, room temperature

Beat in the sugar and key lime juice. Add the eggs, one at a time. Add salt. Whisk the butter. Mix until combined. Pour the mixture into a 2-quart saucepan. Cook over low heat until thickened, about 10 minutes, stirring constantly. The key lime curd will thicken at a simmer. Remove from the heat and cool. Reserve.

Mint Icing

  • 6 mint leaves
  • ¼ cup water
  • 2 cups confectioners sugar

In a blender, combine mint leaves and water. Pulse till mint is pulverized. Strain through a fine mesh strainer into a large bowl. It is okay if there are small flecks of mint. Whisk in confectioners sugar. Reserve.