Description
This Lemon Blueberry Trifle is a delightful and refreshing dessert perfect for spring and summer gatherings. Layers of moist pound cake, tangy lemon curd mascarpone, fresh blueberries, and fluffy whipped cream come together to create a beautiful and flavorful treat that bursts with citrus and berry goodness.
Ingredients
Scale
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Fruit Mixture
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Other Components
- 1 pound cake, cut into cubes
- 1/2 cup lemon curd
- 1/2 cup mascarpone cheese
Instructions
- Make the whipped cream: In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form. Set aside carefully to maintain texture.
- Prepare the blueberry mixture: In a separate bowl, gently stir together fresh blueberries, lemon zest, and lemon juice. Set aside to allow flavors to meld.
- Mix the lemon curd and mascarpone: In another bowl, whisk together lemon curd and mascarpone cheese until the mixture is smooth and creamy. Set this aside for layering.
- First layer: Place a layer of pound cake cubes evenly at the bottom of a large trifle dish, providing a sturdy base for the dessert.
- Add mascarpone-lemon curd mixture: Spoon a layer of the lemon curd and mascarpone mixture over the pound cake, spreading it evenly to coat the cake pieces.
- Layer blueberries: Top with a layer of the blueberry mixture, distributing the berries evenly for balanced flavor.
- Add whipped cream: Generously spoon a layer of whipped cream over the blueberries and smooth it out with a spatula or spoon.
- Repeat layering: Continue layering pound cake cubes, mascarpone-lemon curd mixture, blueberry mixture, and whipped cream until all ingredients are used, finishing with a final layer of whipped cream on top.
- Garnish and chill: Garnish the top with a few whole fresh blueberries and a sprinkle of lemon zest. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Serve: Remove the plastic wrap and serve chilled. Make sure each portion includes bits from each layer for the full flavor experience.
Notes
- The dessert needs to be refrigerated for at least 4 hours or overnight for the best taste and texture.
- You can substitute pound cake with sponge cake or angel food cake if preferred.
- For a dairy-free variation, use coconut cream and a vegan lemon curd alternative.
- Fresh lemon zest intensifies the lemon flavor; avoid using pre-packaged zest for the best aroma.
- Serve the trifle chilled to keep the whipped cream stable and pudding layers fresh.
