Berry Lemon Trifle

Are you looking for a new spring dessert? 

Look no further – I can guarantee if you bring this to a party, shower, Mother’s Day gathering, BBQ, you name it – you’ll be the hit of the party. 

Yes.  It really is that good. 

Tart lemon, delicious berries, yummy Greek yogurt pound cake wrapped up together in a light dessert. 

Berry Lemon Trifle – Inspired by Tyler Florence

Ingredients

• 1 recipe, Greek Yogurt Pound Cake
• 2 C frozen blueberries
• 1 C frozen raspberries
• 1/8 C sugar + 1/2 C sugar (divided)
• 1 T + 2 tsp. corn starch (divided)
• 1/3 C lemon juice
• 1 tsp. lemon zest (optional)
• 1/2 tsp. vanilla
• 1 C whipping cream
• 1/3 C powdered sugar

Directions

Begin by making the pound cake according to directions.  Cool completely.  Then, slice into 1/2 inch thick slices and dice into cubes. 

Meanwhile, prepare the lemon mixture by combining 1/2 C sugar with 1 T corn starch and 1/3 C lemon juice in a large saucepan.  Note, you can reduce the sugar here if you wish for a more tart-lemon flavor. 

Slowly heat the mixture until it boils and begins to thicken.  When slightly thick, remove the mixture from the heat. 

Add in the lemon zest and stir. 

Then allow the lemon sauce to cool to room temperature or colder.  Feel free to set it in the fridge to aid the cooling.  If you do, cover it to avoid the film that will form. 

Then, combine the berries in a saucepan with 2 tsp. corn starch and 1/8 C sugar or honey.  Add in 1/8 C water. 

Bring the berry mixture to a slow boil, stirring constantly while the berries cook and the mixture thickens.  Remove from the heat when berries are slightly cooked and a sauce has formed.  If needed, add additional water to help create a bit more sauce.  Cool completely. 

Finally, prepare the whipped cream, by whipping 1 C whipping cream with 1/2 tsp. vanilla extract and 1/3 C powdered sugar.  Then, stir in the lemon. 

*In a large bowl or trifle stand, place 1/3 of the pound cake cubes down in the bottom of the bowl.

Drizzle the berry sauce over the cake cubes. 

Dollop on the whipped cream. 

Repeat the layers 3 more times, ending on the top with berries and cream.

Store in the refrigerator until ready to serve. 

Scoop servings into a bowl.

Serve with a spoon.

*Alternatively, you can use wine glasses or other small fancy glasses to serve up individual servings! 

Simply layer these mini servings just as you would make the dish in one bowl.  A little extra touch to make the desert even more elegant!

Enjoy!

Linked to: URS, melt in your mouth monday, ingredient spotlight