Lemon Berry Trifle

Trifle is a decadent, old-fashioned dessert made with layers of cream, cake, custard and fruit. Our version uses lemon curd, instead of custard, and fresh berries for the fruit.

MAKES: 6 to 8 servings

PREP TIME: 20 minutes

CHILLING TIME: at least 4 hours

INGREDIENTS:

• 4 cups mixed fresh hulled whole strawberries and raspberries
• 2 ½ cups whipping cream (35%)
• ¼ cup granulated sugar
• 10 cups 1-inch cubes Lovely Vanilla Layer Cake or pound cake 1 cup
• Zesty Lemon Curd

ZESTY LEMON CURD:

MAKES: about 1 cup

PREP TIME: 15 minutes

COOKING TIME: 10 to 15 minutes

COOLING TIME:about 40 minutes

INGREDIENTS:

• ¼ cup unsalted butter, softened
• 1 cup granulated sugar
• ⅔ cup freshly squeezed lemon juice (about 4 lemons)
• 2 large eggs
• 2 large egg yolks

INSTRUCTIONS:

1. Slice the strawberries but leave the raspberries whole. In a medium bowl, gently toss the berries together.
2. In a medium bowl and using an electric mixer, whip the cream with the sugar until it holds stiff peaks.
3. In the base of a 12-cup glass serving bowl, arrange half of the cake. Top with half of the berries. Spread half of the lemon curd over the berries, then top with half of the whipped cream. Repeat the layers with the remaining ingredients.
4. Serve immediately or cover with plastic wrap and refrigerate for at least 4 hours. (The trifle can be stored in the fridge for up to 2 days.)

ZESTY LEMON CURD:

1. Place the butter in a large bowl and set a fine-mesh sieve over the bowl. Set aside.
2. In a large, heavy-bottomed, nonreactive saucepan, whisk together the sugar, lemon juice, eggs and egg yolks. Cook over medium heat, whisking constantly, until the mixture just begins to thicken, 10 to 15 minutes. (Do not let the mixture boil, or the eggs will scramble.)
3. Remove from the heat, then pour the lemon mixture through the sieve into the bowl of butter.
4. Remove the sieve. Stir the lemon mixture until the butter has completely melted. Let the lemon curd cool at room temperature for about 40 minutes before spooning it into a clean jar or other airtight container. (The lemon curd can be refrigerated for up to 1 week.)

CHANGE IT UP

Trifles are wonderfully versatile. Switch up the ingredients to create a whole new flavour profile.

• Cookies ’n’ Cream Trifle: Omit the lemon curd and berries, and layer cubes of chocolate cake with crushed chocolate wafers and whipped cream.
• Traditional Trifle: Follow the recipe for Lemon Berry Trifle but drizzle the first layer of cake cubes with 1 tablespoonful of sherry and 1 tablespoonful of cognac. Let stand for 15 minutes. Spoon 3 tablespoonfuls of strawberry jam over the cake cubes, then proceed with the recipe.