Weekend Triflin’

Lemon Berry Trifle
ALast weekend I fell into a whipped cream vortex and I’ve finally climbed my way out. Frankly, I blame my new trifle bowl. She knew I was looking for a dessert to make and she was feeling hurt, sitting unused in the closet. She was practically crying, “Choose me! With my subtle polka dot pattern and dainty stem, I’m too pretty to be cooped up like this any longer.”

And then I saw the display of fresh strawberries at the grocery store and my hand was forced. I had no choice but to make a creamy, berrylicious trifle. How could that go wrong? Isn’t trifle a nice, civilized English dessert? Something the Queen would eat, right?

I chose a recipe that’s a variation on the traditional trifle, leaving out the custard and Sherry. The result? Not for the faint of heart, nor for those who don’t like a healthy dose of lemon. It is four delicious layers of sweet berries, wedged between berry-soaked pound cake and enough lemon curd-infused whipped cream that would even make Paula Deen step back.

Between mouthfuls, all I could hear was Destiny’s Child lyrics in my head. “You triflin’, good for nothing type of brother.” That’s right. Just like that scrub they’re singing about, this trifle was no good for me. I should have walked away, but I admit I came crawling back for second and third helpings.

If you’re still reading this and haven’t been scared off yet, I have some good news. I’ve adjusted the amount of lemon cream so you can enjoy this decadence with a little less guilt, but still have plenty to add to each layer.

Enjoy!

Lemon Berry Trifle
Adapted from Tyler Florence via Food Network

Serving Size: 8

Berries:
1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 cup sugar
1 1/2 teaspoons cornstarch

Lemon Cream:
2 cups whipping cream
1/2 tablespoon sugar
1/4 teaspoon vanilla extract
1 ⅔ cup lemon curd
1 store bought pound cake, sliced 1/2-inch thick

Put the berries into a large bowl and pour in half of the lemon juice. Toss them lightly.

In a large saucepan over medium-high heat, combine the berries, sugar, cornstarch and remaining lemon juice. Bring mixture to a simmer and cook just until the berries begin to break down and release their juices. This should take about 2-3 minutes. Remove from the heat and let cool; the mixture should thicken up as it cools.

In a bowl, whip the cream with the sugar and vanilla to create soft peaks. Spoon the lemon curd into a second bowl and mix in a little bit of the whipped cream to help loosen it. Fold in the rest of the cream.

To put the trifle together, spoon some of the lemon cream into a large glass bowl and spread it around with a rubber spatula. Add a layer of pound cake, breaking the slices into smaller pieces. Spoon a layer of berries and their juices onto the pound cake pieces so the juices soak into them. Repeat these steps to make 3 or 4 more layers, depending on the bowl size. Make the top layer a large dollop of lemon cream in the centre. Cover and refrigerate until ready to serve.

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