Lemon Berry Trifle
User Reviews
4.6
48 reviews
Excellent
Lemon Berry Trifle
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Berries: (can be cooked up to a day in advance and refrigerated):
- 4 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 1 large lemon juiced
- ¼ ¼ cup sugar
- 2 2 teaspoons cornstarch
Lemon Cream: (the lemon curd can be made up to 3 days in advance):
- 3 3 cups whipping cream
- ⅓ ⅓ cup powdered sugar
- ½ ½ teaspoon vanilla extract
- 1 (11-ounce) 1 (11-ounce) jar lemon curd or homemade (recipe below)
Pound Cake: (can be made a day in advance or longer, if it is frozen):
- 1 1 loaf lemon or plain pound cake (recipe below) homemade or store-bought, cut into 1/2-inch thick slices
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Instructions
- 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.
Notes
- Make-Ahead: the trifle should be assembled about 5-8 hours before serving so all the flavors can blend together. All of the components can be made from 1-3 days ahead. Look through the recipe for more specific details.
Nutrition Information
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Serving
1 Serving
Calories
439kcal
(22%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
112mg
(37%)
Sodium
262mg
(11%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 112mg | 37% |
| Sodium | 262mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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