Lemon Berry Trifle

By Chef_Madel

Preparation Time: 40 minutes plus chilling time
Baking Time: 55 minutes
Makes: 16 servings
Freezing: not recommended

Ingredients

• 3 eggs
• 3 egg yolks
• 1/2 cup unsalted butter, cubed
• 1 tbsp grated lemon rid
• 2/3 fresh lemon juice (approx 3 lemons)
• 1 can (225g) Reddi-wip whipped cream
• 4 cups fresh or frozen berries

Details

Servings 16

Preparation

Step 1

PREPARE Angel Food Cake Mix according to package directions. Cool. Tear cake into bit-sized pieces and set aside.

COMBINE eggs and egg yolks in a small bowl and set aside. In medium-sized, stainless steel bowl, combine butter, lemon rind, lemon juice and sugar. Set bowl over larger saucepan of simmering water. Cook, stirring occasionally, until butter is melted and sugar is dissolved.

REMOVE bowl from saucepan and very gradually whisk in egg mixture, whisking continually. Return bowl to top of saucepan and continue cooking. Stirring often for about 10 - 15 minutes, or until thickened. Cover surface with plastic wrap and refrigerate until chilled. About 2 hours, or for up to 4 days.

FOLD 2 (500ml) cups of whipped cream into chilled lemon filling. Set aside.

PLACE 1/3 of cake pieces in bottom of 10 or 12-cup trifle bowl. Spread with 1/3 of lemon curd mixture. Cover with 1 cup (250ml) of berries. Repeat layering 2 or 3 times, depending on bowl shape. Cover with plastic wrap; refrigerate for at least 2 hours or for up to 8 hours. Before serving, top with remaining whipped cream. Garnish with remaining berries.