Trifle – Berry Trifle with Pound Cake

  

I had mentioned I was working on a project with my pound cakes.  I was making boxes for a wedding shower and thought I would cut the pound cake into the shape of R in honor of the shower recipient.  I am pretty big on always trying to make things personnel. Needless to say I had tons of left over pound cake, actually three gallon zip lock bags full.  I thought about making a bread pudding but that just seemed too sinful and then I was given the idea of a trifle. I have never made a trifle before but have always enjoyed eating them. Now, I will be honest my first attempt did not turn out like I would have liked so I just went back to the drawing board and found a simple solution to my problem.

I did not have an actual trifle dish so I just used a large Souffle dish I had (32 oz). I am always up for getting new products for my kitchen but I have to be honest…I just have no more space in my tiny little place and just have to think a little outside the box!

 

Berry Trifle

2 ½ Cups of Pound Cake

Lemon Cream

Cooked Berries

Lemon Cream

Lemon Curd

3 Lemons

1 Lemon Zested

2/3 Cup of Sugar

2 Egg Yolks

4 Tablespoons of Butter

Mix together Lemon Juice, Zest, Sugar, and Egg Yolks. In a saucepan over medium heat adding butter and stirring for about 7-10 minutes until mixture begins to thicken. Strain it through a sieve and let cool. This will make about 1 Cup.

Whipped Cream

½ pint of heavy cream

2 Tablespoons of Sugar

1 Teaspoon of Vanilla

In mixing bowl whip the cream, sugar and vanilla until soft peaks hold.  Fold in a half a cup of Lemon Curd until well combined

Berries

Juice from 1 Lemon

3 Cups of Berries- I used Strawberries, Raspberries and Blueberries

2 Tablespoons of Sugar

In a large saucepan combine all of the ingredient and cook liquids begins to bubble about 5 to 7 minutes. Let cool completely before assembling the Trifle

On the bottom of 32 oz Dish place ½ of the pound cake so that it is completely covering the bottom. Pieces fitting tightly next to one another. Evenly spread half of the berries over the pound cake followed by half of the cream. Repeat this process one more time. Finish my topping off the top of the trifle with some fresh berries. Refrigerate until ready to serve. Serves 4-6