Description
A layered dessert incorporating lemon curd, cream, and fresh berries in a no-bake format.
Ingredients
Scale
- 1 (1 lb 5 oz/ 450g) loaf lemon pound cake, baked and cooled
- 2 cups (480ml) heavy cream
- 1/4 cup (50g) granulated sugar
- 11/2 teaspoon pure vanilla extract
- 8 ounces (226g) full-fat brick cream cheese, softened
- 1/21/2 teaspoon pure vanilla extract
- 1 cup lemon curd, at room temperature
- 5 – 6 cups (about 750g) fresh mixed berries (e.g., blueberries and raspberries)
- optional: additional berries and lemon slices for garnish
- 1/4 cup (50g) granulated sugar (for fruit)
Instructions
- Prepare Fruit & Cream: Start by making the whipped cream—you want it light and fluffy, so do not overmix. It should have that lovely airy texture, which balances the dessert. If it clumps up, just fold in a touch of fresh cream. Meanwhile, toss your blueberries with a sprinkle of sugar for added sweetness and vibrant color.
- Layer the Ingredients: Grab a glass dish and start layering! Begin with a layer of lemon curd, followed by a layer of whipped cream, and then the blueberries. Watching those bright colors stack up is super satisfying! Just be careful not to pile too high, or your trifle might end up toppling over.
- Repeat Layers Again: Repeat the layering process until your ingredients are used up, ending with that creamy whipped topping on top. You want your trifle to look stunning, so take your time with the presentation. Do not skip out on putting fruit on the last layer to make it pop!
- Chill for Flavors: Cover the trifle and pop it in the fridge for a couple of hours. It lets all those flavors marry beautifully while keeping everything from getting too soggy. Just remember, do not leave it too long, or the layers could lose their structure!
- Serve & Enjoy!: When you are ready to serve, spoon portions into bowls and dig in! The vibrant colors and creamy layers are such a treat for the eyes. Just be careful with the spoon—you do not want to disrupt those beautiful layers if you can help it!
Notes
- Storage Tips: Cover and store any leftovers in the refrigerator for up to 2-3 days after assembling.
- Expert Tips: Use homemade lemon curd and whipped cream for the best flavor. Stop beating the whipped cream as soon as it thickens. This keeps it from turning lumpy, preserving that light texture. If your layers appear soggy, consider reducing the chilling time for the trifle before serving. This will help minimize liquid absorption. For a lighter cheesecake texture, ensure your cream cheese is at room temperature before mixing with other ingredients. If you prefer fresh berries, alternate them with layers of cream to create a barrier. This can help prevent juices from seeping into the cake.
- Reheating Instructions: Not applicable, this is a no-bake dessert.
- Serving Suggestions: Serve with a sprig of mint on top. Accompany with a side of extra lemon curd. Pair with a light, sparkling beverage.
- Recipe Variations: Replace mixed berries with strawberries and peaches. Use lime curd instead of lemon for a different citrus note. Add a layer of chocolate ganache for a twist.
- Ingredient Notes: Use high-quality store-bought lemon curd if not making homemade. It can help maintain that homemade taste without the extra effort. Select fresh berries for the best flavor and appearance. If needed, frozen berries can be used, but they may leak juices into the layers.
Nutrition
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null