This is great summer-time dessert! The fresh berries and lemon curd give the dish a refreshing taste. Next time I might even try adding some mint leaves. It calls for a store-bought poundcake, but if you have time you can make your own. I used this pound cake recipe in my trifle. If you prefer, you could certainly use lady fingers or angel food cake in place of the pound cake.
by: Tyler Florence
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 pint whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd
1 cup store bought pound cake, slices 1/2-inch thick
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 powdered 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.
2 hours ago