Snack Chat with Nathan Turner: Mary McDonald's Banana Berry Trifle

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www.tdn.tv/snack-chat-1
Hilarity ensues when Nathan Turner invites his design bestie, the renowned Mary McDonald, into the kitchen to prepare a banana berry trifle. Nathan puts Mary to work making a lemon syrup while he gathers the ladyfingers, mascarpone and fruit for the trifle. Together they talk design and whip up a decadent dessert worthy of any royal dinner party.
BANANA-BERRY TRIFLE
3 cups fresh blueberries (17 ounces)
1 cup fresh raspberries (4½ to 5 ounces)
1 cup sliced banana (5 to 6 ounces)
1 cup powdered sugar
½ cup water
3 tablespoons fresh lemon juice
1 cup thinly sliced fresh strawberries
Syrup and ladyfinger layer:
⅓ cup water
⅓ cup sugar
3 1½-inch-long strips lemon peel (yellow part only; shaved with vegetable peeler)
1 7-ounce package crisp ladyfingers (savoiardi, Boudoirs, or Champagne biscuits; do not use soft ladyfingers)
Mascarpone topping:
2½ 8-ounce containers mascarpone cheese
½ cup chilled heavy whipping cream
lemon curd
PREPARATION
For berries:
Combine blueberries, raspberries, blackberries, powdered sugar, and ½ cup water in large saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to medium and simmer until berries are soft but still intact, stirring occasionally, about 8 minutes. Transfer mixture to large bowl; stir in lime juice. Cool to room temperature. Stir strawberries into berry mixture. Chill until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
For syrup and ladyfinger layer:
1. Combine ⅓ cup water, ⅓ cup sugar, and lemon peel strips in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Pour syrup into bowl. Cool to room temperature; discard lemon peel.
2. Using pastry brush, brush ladyfingers on both sides with syrup. Arrange in single layer in 13x9x2-inch glass baking dish, cutting to fit and covering bottom of dish completely. Pour chilled berry mixture over.
For mascarpone topping:
Combine mascarpone and cream in large bowl. Using electric mixer, beat until smooth and slightly thickened (do not overbeat or mixture may curdle). Add lemon curd; beat just until blended. Drop mascarpone topping by large spoonfuls over berry mixture. Spread evenly, covering berries completely. Cover and chill at least 8 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
About Snack Chat:
Celebrity designer Nathan Turner is no stranger to the screen. His casual-upscale approach to both design and entertaining, along with his witty spirit, practically has people lining up just to get a taste of his cosmopolitan lifestyle. In this new series that merges all of his favorite things - friends, food and home fashion - Nathan invites his designer besties into his kitchen to whip up family recipes from his personal collection and chat all things design. Keep a notepad handy and your appetite strong: you’ll want to recreate all of Nathan’s dishes and put his design advice into motion pronto.
What is The Design Network?
The Design Network is your ultimate resource for home improvement ideas and interior inspiration. Entertaining series give you access to the latest home fashions and design trends and the stories that bring it all home. Design pros like Genevieve Gorder and Thom Filicia, along with personalities you love like Leah Ashley and Carson Kressley expose interior tips, tricks, and the drama behind the designs. It’s home, revealed.
Watch now at: www.tdn.tv/

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What do you think of Nathan and Mary's banana berry trifle? Check out the full recipe in the video description above!

[@joannjacquin4983]

This looks delicious!! Can you tell me how much lemon curd is used? The recipe doesn't state an amount.

[@brianabouttown256]

....Mums....is soooooo out of her element! Lol