Red, White and Blueberry Trifle

*By: Linz Bordner*

If there was ever a dessert that screamed summer and the 4th of July, it’s a Berry Trifle! A gorgeous array of fresh berries layered with lemon cream and pound cake make-up this delightful dessert. It’s not only light, creamy and delicious, but wins extra kudos for its stunning red, white, and blue presentation.

It’s the perfect dish to serve at a 4th of July party or large gathering because it not only looks festive, but also yields a lot of servings and your guests will surely be coming back for seconds. If you don’t have a large glass trifle bowl on hand, any deep bowl with tall sides will work. Enjoy and Happy 4th!

Photo: Linz Bordner

Ingredients:

Berries:

  • 1-pint blueberries
  • 1-pint strawberries, hulled and cut into thick slices
  • 2 pints raspberries
  • 1 lemon, juiced
  • ¼ cup sugar
  • 1 ½ teaspoons cornstarch

Lemon Cream:

  • 1 quart whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1 (11-ounce) jar lemon curd
  • 1 store bought pound cake, sliced ½ -inch thick

Directions:

  1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
  2. 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.
  3. 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.
  4. 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.

Recipe courtesy of Tyler Florence

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