Description
A refreshing and light dessert featuring layers of tangy lemon curd, sweet blueberries, and fluffy cake, perfect for warm-weather gatherings.
Ingredients
1 pound cake or sponge cake, cubed (store-bought or homemade)
2 cups fresh blueberries
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup lemon curd (store-bought or homemade)
1 tablespoon lemon zest
Instructions
- Whip the heavy cream with powdered sugar and vanilla extract in a large mixing bowl until soft peaks form.
- In a trifle dish or individual cups, start by layering a portion of cubed cake at the bottom.
- Spoon a layer of lemon curd over the cake cubes.
- Add a layer of whipped cream, smoothing it out evenly.
- Sprinkle a layer of fresh blueberries on top of the whipped cream.
- Repeat the layers, finishing with a layer of whipped cream and garnishing with blueberries and lemon zest on top.
- Refrigerate the trifle for at least 2 hours before serving.
Notes
This trifle can be prepared up to 24 hours in advance, but make sure to refrigerate for at least 2 hours before serving.
Frozen blueberries can be used, but thaw and drain them first to avoid excess moisture.
You can make this trifle in individual cups for a more personal presentation.
For a non-dairy version, substitute heavy cream with coconut cream or non-dairy whipped topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 40mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
