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Photo for - Mojito Shortbread Trifles

Mojito Shortbread Trifles

We've taken our cue from restaurant pastry chefs for this dessert. It features tender buttery shortbread cookies layered with zesty lime curd, fresh mint and whipped cream and served in small canning jars for a stylish presentation.

  • Yields: Makes about 16 mini trifles, with extra cookies left over.
  • Preparation: 107 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Butter Sticks – Unsalted, softened
  • 1/2 cup (125mL) instant dissolving sugar
  • 2 tbsp (30mL) dark rum
  • 2 cups (500mL) all purpose flour
  • 2 tbsp (30mL) cornstarch
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) lime curd

Lime Curd

  • 1 cup (250mL) instant dissolving sugar
  • 3/4 cup (175mL) water
  • 1/4 cup (50mL) cornstarch
  • 1/4 cup (50mL) fresh lime juice
  • 1/4 tsp (1mL) salt
  • 1 egg yolk
  • 1/4 cup (50mL) GAY LEA - Unsalted Butter, cold and cubed
  • 1 tsp (5mL) lime zest, finely grated
  • GAY LEA - Regular Whipped Cream
  • fresh mint, chopped

Instructions

  1. Beat butter, sugar and rum until creamy and smooth. Stir flour with cornstarch and salt; beat into butter mixture on low speed until just combined. Divide dough into 2 portions; roll each into a log, about 1 ½" (4 cm) thick. Chill for at least 1 hour.
  2. Preheat oven to 350°F (180°C) and position the racks in the lower and upper thirds of the oven. Slice the logs to ?" (3 mm) thick. Transfer to parchment paper-lined baking sheets. Bake in batches and rotating sheets for 12 minutes or until pale golden on the bottom. Cool completely on a rack.
  3. Whisk sugar, water, cornstarch, lime juice and salt in a medium saucepan on medium heat. Cook, stirring often, for 5 minutes or until mixture comes to a boil and is very thick. Remove from the heat. Whisk in the egg yolk; return to heat and cook, stirring constantly for 30 to 60 seconds or until streak-free. Remove from heat; stir in butter until combined. Cover surface directly with plastic wrap and cool to room temperature. Stir in lime zest; cool completely.
  4. To assemble desserts, layer cookies into 4 oz (125 mL) canning jars or ramekins. Top each with 2 tsp (10 mL) curd and a layer of whipped cream. Sprinkle with mint. Repeat layers swirling the whipped cream to finish. Garnish each trifle with additional chopped fresh mint and a cookie.
Photo of - Mojito Shortbread Trifles

Ingredients

  • 1 cup (250mL) GAY LEA - Butter Sticks – Unsalted, softened
  • 1/2 cup (125mL) instant dissolving sugar
  • 2 tbsp (30mL) dark rum
  • 2 cups (500mL) all purpose flour
  • 2 tbsp (30mL) cornstarch
  • 1 tsp (5mL) salt
  • 1 tsp (5mL) lime curd

Lime Curd

  • 1 cup (250mL) instant dissolving sugar
  • 3/4 cup (175mL) water
  • 1/4 cup (50mL) cornstarch
  • 1/4 cup (50mL) fresh lime juice
  • 1/4 tsp (1mL) salt
  • 1 egg yolk
  • 1/4 cup (50mL) GAY LEA - Unsalted Butter, cold and cubed
  • 1 tsp (5mL) lime zest, finely grated
  • GAY LEA - Regular Whipped Cream
  • fresh mint, chopped