Berry Trifle
raspberries, strawberries, whipping cream, lemon, sugar, cake, cornstarch, vanilla, blueberries
Ingredients
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 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 for Berry Trifle Recipe
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.
Read the full directions on Food Network
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