Lemon Curd and Berry Trifle
Indulge in the vibrant flavors of this Lemon Curd and Berry Trifle, a no-bake dessert that’s as beautiful as it is delicious! This show-stopping treat features layers of moist pound cake, velvety lemon curd, fluffy homemade whipped cream, and a medley of fresh berries, making it the perfect combination of tangy, sweet, and refreshing. Ready in just 20 minutes, this easy-to-assemble trifle is ideal for summer gatherings, holidays, or whenever you’re craving a light yet indulgent dessert. Garnished with zesty lemon peel and fresh mint leaves, it’s a feast for both the eyes and the palate. Serve this chilled masterpiece for an elegant finish to any meal!
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Recipe Information
Ingredients
- 1 cup Lemon curd
- 12 ounces Pound cake or sponge cake
- 3 cups Mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
- 2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest (optional, for garnish)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Slice the pound cake or sponge cake into 1-inch cubes and set aside.
In a medium bowl, whip the heavy cream with a handheld or stand mixer on medium speed until it forms soft peaks. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overwhip. Set the whipped cream aside.
Wash the berries thoroughly and pat them dry. Halve or quarter larger berries like strawberries, if necessary.
In a trifle dish or large glass bowl, begin assembling the trifle by arranging an even layer of cake cubes at the bottom.
Spread a layer of lemon curd over the cake cubes, using about one-third of the curd.
Add a layer of fresh berries, using one-third of the total amount.
Spread a layer of whipped cream over the berries, using about one-third of the whipped cream.
Repeat the layering process (cake, lemon curd, berries, whipped cream) two more times, finishing with a layer of whipped cream on top.
For garnish, sprinkle lemon zest over the top and add a few mint leaves if desired.
Chill the trifle in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Serve the trifle chilled, scooping into bowls with a large spoon.
Nutrition Facts
Calories |
4272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.4 g | 330% | |
| Saturated Fat | 148.7 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1731 mg | 577% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 428.4 g | 156% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 321.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1441 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
