Berry Trifle

Recipe courtesy Tyler Florence

Prep Time:15 min

Inactive Prep Time:25 min

Cook Time:3 min

Level:Easy

Serves:4 servings

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 cup store bought pound cake, slices 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.

Thoughts and Tips

My thoughts on the recipe, was that it was really easy to make. I am always trying to think of budget friendly ways to cut the recipe and I am trying to be better of finding ways to cut the fat as well. Next time I think I am going to by two bags of frozen mixed berries and try cool whip with the lemon curd. I will let you know how it worked.

I had no idea what lemon curd was, but new it was probably something British from the nursery rhyme of Little Miss Muffett. I set off to the store and had to ask the first store where it was. They didn't have lemon curd but said it would be in the jam, jelly, and preserve isle at the store. I was looked in refrigerated, cooking, and by the lemon juice before asking. So now you know where to look for it if you didn't know. I had never used lemon curd, but it is really yummy, I think I am going to try to find different ways to use it in my recipes.

The recipe says it only serves 4. I guess that could be true if everyone had a serving bowl size serving. I thought of doubling when I saw this, but in the end I just made it as it was and I am glad I did. We would have been eating trifle for breakfast, lunch, and dinner for a week.