Lemon Berry Trifle Dessert

 

A tart and creamy lemony dessert. Doesn't that sound good? If you like lemon bars, you'll like this concoction. Traditionally made with cubes of cake in a large footed glass bowl, with multiple layers of creamy lemon curd, whipped cream and berries, I've assembled it in individual portions. A pudding cup or ramekin is a good size to use. I've used fresh blueberries here, but blackberries or raspberries would also be good. This is a great summer dessert that you can make ahead. Feel free to simplify by buying pound cake or sponge cake, and using store-bought lemon curd.

Lemon Berry Trifle Dessert

Adapted from Sally's Baking Addiction

Makes about 8 servings

1 pound cake loaf, or sponge cake cut into bite-sized cubes

For the lemon curd:

4 egg yolks

2/3 cup sugar

1 Tbslp lemon zest

1/3 cup lemon juice (fresh squeezed)

6 Tblsp salted butter, cut into 6 equal pieces

For the creamy lemon layer:

8 oz plain cream cheese, at room temp

1/2 tsp vanilla

1 cup lemon curd

For the whipped cream:

1 cup heavy cream

2 Tblsp sugar

1/2 tsp vanilla extract

2 cups fresh berries, rinsed and drained

Make the curd: Fill the bottom of a double boiler with 1-2" of water and bring to a boil, then turn the heat down to a simmer. In the meantime, in the top of a double boiler combine the yolks, sugar, zest and lemon juice. Whisk to blend and set it on top of the simmering water, being careful not to let the water get into the lemon mixture. Whisk as the curd cooks. Continue for about 10 minutes until the curd thickens. If it doesn't thicken, increase the temperature of the burner. (Don't walk away from or the yolks may curdle.) When the curd has thickened, remove it from the heat. Add the pats of butter and whisk to combine. Let cool. Place plastic wrap on the surface of the curd and chill. The curd will thicken as it cools.

Make the creamy lemon layer: In the bowl of a hand mixer combine the cream cheese, vanilla and one cup of cooled lemon curd. Beat until smooth.

Whip the cream, vanilla and sugar in a separate bowl until soft peaks form. 

You can make both layers ahead of time and chill until ready to assemble.

To assemble, place cake squares in the bottom of your pudding cups, add a couple of dollops of creamy lemon, a small handful of berries and a spoonful or two of whipped cream. Keep cool until ready to serve. Yum!