Lemon-Blueberry Trifle
For 6 servings, use 3 cups of cake, leaving the remaining ingredients as written.
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Ingredients
- 2 cups cubed cake: pound cake, lemon cake, or angel food cake
- 10 -ounce jar lemon curd
- 1 cup heavy cream, whipped
- 1/2 cup vanilla syrup or the syrup flavor of your choice)
- 1 pint fresh blueberries or 1/2 cup blueberry jam
Preparation
Step 1
Whisk 3/4 of the lemon curd into the whipped cream, reserving the remaining lemon curd.
Using mini trifle dishes, or a large trifle bowl, alternate layers of cake cubes, sprinkles of syrup, lemon whipped cream, and blueberries or jam, till everything is used up. Save some of the lemon whipped cream to use as a garnish. Somewhere in the middle, use the reserved lemon curd to make one thin layer.
Garnish the trifle(s) with the reserved whipped cream, and fresh berries, if desired. Refrigerate till serving time. Make this dish a few hours before you serve it, to allow time for the cake to absorb the syrup.