Berry Trifle with Lemon Cream
HomeCook'n Newsletter Featured Recipe May 2013
Serves 8-12
Berry Trifle
Recipe from the May 2013 HomeCook'n Newsletter
Prep time:
Cook time:
Serving size: 10
Calories per serving: 406
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 406
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pints raspberries
3 tablespoons lemon juice
1/4 cup sugar
2 teaspoons cornstarch
LEMON CREAM TOPPING
1 quart whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1 (11-ounce) jar lemon curd (or 15 ounce can lemon pie filling)
Directions:
1 pound cake, sliced 1/2-inch thick then cubed into 1/2-inch pieces (store-bought, box mix, homemade, or even angel food cake will work well)
Place berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine about 1/2 of mixed berries, sugar, cornstarch, and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until berries begin to break down and give up their juices, about 3 minutes. Take berries off the heat and transfer to a bowl so they can cool; the mixture should thicken as it cools. When berries are completely cooled, gently fold in the remainder of reserved berries.
Whip the cream with the sugar and vanilla to stiff peaks. Fold in lemon pie filling, a little at a time until well mixed.
To assemble trifle:
1) Spread a layer of the lemon cream onto the bottom of a large glass bowl.
2) Add a layer of cake cubes, covering the cream layer well.
3) Add a layer of berries and their juices.
4) Repeat process, making 3 or 4 more layers, depending on the size of the bowl.
5) Finish off with a layer of lemon cream.
Cover and refrigerate until ready to serve. Makes 8 to 12 servings.
Place berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine about 1/2 of mixed berries, sugar, cornstarch, and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until berries begin to break down and give up their juices, about 3 minutes. Take berries off the heat and transfer to a bowl so they can cool; the mixture should thicken as it cools. When berries are completely cooled, gently fold in the remainder of reserved berries.
Whip the cream with the sugar and vanilla to stiff peaks. Fold in lemon pie filling, a little at a time until well mixed.
To assemble trifle:
1) Spread a layer of the lemon cream onto the bottom of a large glass bowl.
2) Add a layer of cake cubes, covering the cream layer well.
3) Add a layer of berries and their juices.
4) Repeat process, making 3 or 4 more layers, depending on the size of the bowl.
5) Finish off with a layer of lemon cream.
Cover and refrigerate until ready to serve. Makes 8 to 12 servings.
Back to the May 2013 Newsletter
