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.
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 ... More