Lemon Berry Trifle

This cake recipe, Lemon Berry Trifle, leans on berries, lemon and sugar. It makes 12 Servings and takes about 195 minutes.

• Yield 12 Servings
• Ready in 195 minutes
• Prep 135 minutes
• Cook 60 minutes

Ingredients

Berries: (can be cooked up to a day in advance and refrigerated)

• 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 large lemon , juiced
• ¼ cup sugar
• 2 teaspoons cornstarch
• Lemon Cream: (the lemon curd can be made up to 3 days in advance):
• 3 cups whipping cream
• ⅓ cup powdered sugar
• ½ teaspoon vanilla extract
• 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 loaf lemon or plain pound cake (recipe below) , homemade or store-bought, cut into 1/2-inch thick slices

Instructions

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.
2. 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.
3. 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.
4. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.

Cool the layers before you stack them.