Berry Trifle
Berry Trifle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1160
- Total Fat
- 90
- Saturated Fat
- 54
- Carbohydrates
- 89
- Dietary Fiber
- 15
- Sugar
- 65
- Protein
- 11
- Cholesterol
- 354
- Sodium
- 153
- Total: 43 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 3 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1160
- Total Fat
- 90
- Saturated Fat
- 54
- Carbohydrates
- 89
- Dietary Fiber
- 15
- Sugar
- 65
- Protein
- 11
- Cholesterol
- 354
- Sodium
- 153
- Total: 43 min
- Prep: 15 min
- Inactive: 25 min
- Cook: 3 min
Ingredients
Berries:
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch
Lemon Cream:
1 quart whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 store bought pound cake, sliced 1/2-inch thick
Directions
- Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
- 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.
- 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.
- 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.
Looking for Something Else?
Marianne C.
I've made it several times for book club, Easter, and summer potlucks. Everyone loves it and they think it's so fancy. I use the pound cake from Costco and the lemon curd from Trader Joes.
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