Description
This Outrageous Lemon Lovers Trifle is a delightful, no-bake dessert featuring layers of moist pound cake, tangy lemon curd, and fluffy whipped cream. Finished with fresh lemon zest and optional berries or mint for garnish, it’s a refreshing and vibrant treat perfect for gatherings or a special occasion.
Ingredients
Scale
Cake
- 1 prepared pound cake (16 oz), cut into cubes
Lemon Curd Layer
- 2 cups lemon curd (store-bought or homemade)
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 tablespoon lemon zest
- Fresh berries or mint leaves for garnish (optional)
Instructions
- Prepare the whipped cream: In a large bowl, beat heavy whipping cream with powdered sugar and vanilla extract using a mixer until stiff peaks form. Set aside to keep chilled.
- Layer pound cake: Arrange the cut pound cake cubes evenly on the bottom of a trifle dish or large glass bowl, creating the first layer of the dessert.
- Add lemon curd layer: Spoon a generous layer of lemon curd over the pound cake cubes, spreading it gently to cover them.
- Add whipped cream layer: Spread a thick layer of the prepared whipped cream over the lemon curd to form the third layer.
- Repeat layering: Continue layering pound cake, lemon curd, and whipped cream until all ingredients are used, making sure to finish with a top layer of whipped cream.
- Garnish and chill: Sprinkle lemon zest over the top layer of whipped cream and garnish with fresh berries or mint leaves if desired. Cover and refrigerate the trifle for at least 2 hours to let the flavors meld.
Notes
- For best flavor, use fresh homemade lemon curd if possible, or select a high-quality store-bought option.
- Ensure the whipped cream is cold before whipping for best results.
- This trifle can be assembled a day ahead and refrigerated to enhance flavor development.
- Variations can include adding a layer of fresh berries between cake and lemon curd for added texture.
- Use a clear glass trifle dish to showcase the beautiful layers.
