Berry Pound Cake Trifle with Lemon Curd
Serves
12
12
Ready in
30mins
30mins
Prep time
Cooking time
352 calories per serving
Tart lemon curd and sweet pound cake are combined with fresh berries to make a dessert that’s perfect for any crowd.
Ingredients
- 6 tbsp butter, at room temperature
- 3 lemons
- 3 large eggs, at room temperature
- 1/2 cup plus 2 tbsp sugar
- 1 (16 oz) pound cake
- 1 (16 oz) container strawberries
- 2 (6 oz) containers raspberries
- 2 cups cold heavy whipping cream
- 2 tsp vanilla extract
Steps
- Cut the butter into small chunks. From the lemons, grate 2 tsp zest and squeeze ½ cup juice. In a medium saucepan, combine zest, juice, eggs, and ½ cup sugar on medium-low. Add butter and cook 6–8 min., until thickened, whisking constantly. Strain through a fine-mesh strainer into a wide bowl, pushing through with a spatula. Press plastic wrap directly onto surface of the curd and place in a bowl of ice water to cool.
- Meanwhile, cut the pound cake into 1-inch cubes and thinly slice the strawberries. In a medium bowl, combine strawberries and raspberries. In the bowl of a stand mixer or with a hand mixer, beat the cream, vanilla, and remaining 2 tbsp sugar 3 min., until stiff peaks form.
- In a trifle bowl or narrow but deep glass bowl, layer ⅓ of the pound cake and top with ⅓ of the whipped cream, ⅓ of the lemon curd, then ⅓ of the berry mixture. Repeat the layering two more times. Refrigerate until ready to serve.
Tips
How to tell if your curd is thick enough: Lift up the whisk and swirl it around. If the ribbons of curd sit for a second on the surface before disappearing, you’re good to go.
Nutrition information
- Calories 352kcal 18%
- Fat 21.9g 34%
- Saturated fat 13.2g 66%
- Carbs 35.0g 12%
- Sodium 183mg 8%
- 27.4g sugar
- 3.0g fiber
- 5.0g protein
- 189mg cholesterol
Tags
Nutrition information
- Calories 352kcal 18%
- Fat 21.9g 34%
- Saturated fat 13.2g 66%
- Carbs 35.0g 12%
- Sodium 183mg 8%
- 27.4g sugar
- 3.0g fiber
- 5.0g protein
- 189mg cholesterol
