Description
This Lemon Blueberry Trifle is a delightful and refreshing layered dessert that combines the tangy brightness of fresh lemon and blueberries with the creamy richness of mascarpone and whipped cream. Perfect for warm weather gatherings, this trifle offers a burst of flavor with each spoonful, featuring layers of moist pound cake, luscious lemon curd, and juicy berries. Chill it for several hours to let the flavors meld, creating a beautiful and delicious treat that’s sure to impress.
Ingredients
Scale
Dairy & Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mascarpone cheese
Fruits
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Other
- 1 pound cake, cut into cubes
- 1/2 cup lemon curd
Instructions
- Whip the cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form, resulting in a smooth and billowy whipped cream. Set aside for layering.
- Prepare the blueberry mixture: In a separate bowl, gently combine the fresh blueberries with the lemon zest and lemon juice. Stir carefully to coat the berries without crushing them, allowing the flavors to blend. Set aside.
- Mix lemon curd and mascarpone: In another bowl, whisk together the lemon curd and mascarpone cheese until smooth and homogenous. This mixture will add a tangy creaminess to the trifle layers. Set aside.
- Layer the trifle – pound cake and mascarpone mix: Place a layer of pound cake cubes at the bottom of a large trifle dish. Spoon some of the mascarpone-lemon curd mixture over the cake cubes, spreading evenly to cover.
- Add the blueberry layer: Spoon a generous layer of the blueberry mixture over the mascarpone layer, spreading evenly and making sure the berries are well distributed.
- Whipped cream layer: Add a thick layer of the prepared whipped cream on top of the blueberry layer, smoothing it out evenly with a spatula.
- Repeat layers: Continue layering the pound cake, mascarpone-lemon curd mixture, blueberries, and whipped cream until all ingredients are used, finishing off with a final layer of whipped cream on top.
- Garnish and chill: Decorate the top of the trifle with a few whole fresh blueberries and a sprinkle of lemon zest for added color and flavor. Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to let the flavors meld.
- Serve chilled: Remove the plastic wrap before serving. Scoop portions ensuring each serving contains all the layered components for the best taste experience.
Notes
- Use fresh blueberries for the best flavor and texture.
- Chilling the trifle overnight allows the flavors to meld and the pound cake to soak up the lemon juices.
- Mascarpone adds richness; if unavailable, cream cheese can be substituted but will alter the flavor slightly.
- For a lighter version, use reduced-fat cream and pound cake alternatives.
- This dessert can be assembled a day in advance for convenience.
