Yield: Approx. 12 servings (one large trifle bowl approx. 8” round x 5” deep)
Ingredients:
1 package Carolyn’s Farm Kitchen Blueberry Sour Cream Pound Cake Mix, prepared according to package directions but baked plain without the blueberries added to the batter.
1 pint (2+ cups) fresh blueberries
Lemon Curd: Makes 2 ½-3 cups
5 large eggs
Zest of 3 lemons
½ c. fresh lemon juice
1 ½ c. sugar
1/8 tsp. salt
1 stick unsalted butter, cut into small pieces
In a small bowl whisk together the eggs, lemon zest, lemon juice, sugar, and salt until smooth and well blended. Place the butter in a large saucepan over low heat until it begins to melt. Add the egg mixture to the pan, whisk well until incorporated. Cook the mixture over low heat for 10-12 minutes, stirring constantly, until the mixture thickens and coats a spoon (this will happen just below the simmer point). Remove from the heat and cool completely. Transfer to a container and store in the refrigerator for up to 5 days or freeze.
Whipped Cream:
2 c. heavy or whipping cream, chilled
¼ c. confectioner’s sugar
Combine the heavy cream and confectioner’s sugar in a chilled bowl, and whip using an electric mixer (hand mixer or stand mixer) on low-medium speed until thick and frothy. Increase to medium-high speed and whip until stiff peaks form. Transfer the whipped cream to another bowl, wrap and place in the refrigerator until ready to use.
Method:
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-Prepare the baking mix according to package directions but without adding the fruit. Bake as directed, adjusting the bake time to 45-50 minutes or just until no longer wet in the center when tested. Remove it from the oven and cool completely. (Note: this can be made up to 3 days in advance, or made and frozen for up to 2 months)
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-Prepare the Lemon Curd according to instructions, cool and chill completely.
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-Prepare the whipped cream according to instructions, keeping chilled until ready to use.
Trifle Assembly:
Cut the plain poundcake into 1” cubes and place a third of the cubes in a single layer on the bottom of the trifle bowl. Top with a third of the lemon curd mixture and spread it evenly over the cake to the edges. Sprinkle over a third of the fresh berries, and top with a generous cup of whipped cream, also spreading it evenly out to the edges. Repeat this layering process (cake, lemon curd, berries, whipped cream) two more times, however the final top layer of whipped cream should be piped with a pastry bag or spread decoratively. Decorate the top with grated lemon zest, thin lemon slices, or additional fresh berries if desired, and keep refrigerated until ready to serve.
Recipe Tips:
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Trifle can be assembled up to two days in advance. Hold off on finishing the top layer of whipped cream - adding a fresh decorative layer on the day you’ll serve it.
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Trifle can be assembled in wine glasses or canning jars for individual servings.
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Other berries can be used such as raspberries, blackberries, or sliced strawberries.
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Lemon Curd is delish swirled into yogurt or cottage cheese, used to fill muffins or crepes, on toast, or ‘as is’ by the spoonful 😊