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Berry Trifle

Berry Trifle
PREP TIME
15 min
COOK TIME
3 min
YIELDS
4 servings

Layers of macerated blueberries, strawberries and raspberries with a delicious cake-y lemon cream.

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Ingredients

Berries

1
pt blueberries
1
pt strawberries, hulled and cut into thick slices
2
pt raspberries
1
lemon, juiced
¼
cup sugar
1 ½
tsp cornstarch

Lemon Cream

1
qt whipping cream
1
Tbsp sugar
½
tsp vanilla extract
11
ounce lemon curd
1
store-bought pound cake, sliced ½-inch thick
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Directions

Step 1

Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.

Step 2

Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.

Step 3

In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.

Step 4

To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

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