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  • 4servings
  • 43minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC
MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pint blueberries

  2. 1 pint strawberries, hulled and cut into thick slices

  3. 2 pint raspberries

  4. 1 lemon, juiced

  5. 1/4 cup sugar

  6. 1 1/2 teaspoons cornstarch

  7. 1 quart whipping cream

  8. 1 tablespoon sugar

  9. 1/2 teaspoon vanilla extract

  10. 1 (11-ounce) jar lemon curd

  11. 1 store bought pound cake, sliced 1/2-inch thick

Instructions Jump to Ingredients ↑

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

  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.

  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.

  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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