Trifle: Lemon Berry Trifle

By NicoleS

Ingredients

• Berries:
• 4 cups berries (a combination of blueberries, strawberries and raspberries), you can use fresh or frozen – if using frozen, they need to be thawed and drained
• 1 lemon, juiced
• 1/4 cup sugar
• 2 teaspoons cornstarch
• Lemon Cream: (Maybe double, needed more cream - it was delicious!)
• 3 cups whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 11-ounce jar lemon curd
• Pound Cake:
• 1 9-inch round or loaf lemon (or plain) pound cake, cut into 1/2-inch thick slices (maybe simply try lemon cake or a lemon swiss roll)

Details

Servings 8

Preparation

Step 1

Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.

In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.

To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don’t worry if it doesn’t completely coat the pound cake – just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.