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(Trifle) Very Berry Trifle (p) Recipe

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This recipe for (Trifle) Very Berry Trifle (p) is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint fresh blueberries
1 pint fresh strawberries, hulled and cut into halves
2 pints fresh raspberries
1 lemon (juiced)
Zest of 1/2 of lemon
1/4 cup sugar
1 1/2 tsp cornstarch
1 quart whipping cream
1 tbsp sugar
1/2 tsp vanilla extract
1 (11oz) jar of lemon curd
1 store bought pound cake, sliced 1/2 in thick
Directions:
Directions:
Place the berries into a large bowl and sprinkle with half of the lemon juice.
Lightly toss
Combine the berries, sugar and cornstarch and the remaining lemon juice in a saucepan over medium high heat.
Bring to a simmer and cook just until the berries begin to break down and give up their juices (about 3 minutes).
Take the berries off the heat and let cool. The mixture should thicken as it cools down.
In a clean bowl, whip the cream with the sugar, lemon zest and vanilla to soft peaks.
Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it.
Then fold in the rest of the cream.
To assemble the trifle, spoon a layer of the lemon cream into a glass trifle bowl.
Add a layer of pound cake, breaking the pieces to fit.
Then soak the cake with a layer of berries and their juices.
Keep this layering up to make 3 or 4 layers, depending on the size of the trifle bowl.
Finish layering with lemon cream.
Cover and refrigerate until you are ready to serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Had this trifle at a little tea shoppe in Chipping Campden, England. The owner gave me her recipe and said it was her great grandmother's.

 

 

 

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