Berry Trifle for the Dessert Plate
Prep 20 minutes · Total 20 minutes · Yield 20 people
For Berry Trifle for the Dessert Plate, the counter starts with sour cream pound cake cubed, heavy cream cold, and lemon curd. Portion it for 20 people.
Count on 20 minutes of prep, about 20 minutes from the first measurement to the plate.
What goes in the bowl
- 6 cups sour cream pound cake cubed, ½ a whole cake
- 2 cups heavy cream cold
- 2 cups lemon curd
- 4 cups mixed berries I used strawberries, blueberries, raspberries, & blackberries
How the cooking goes
Prep the layers
- By hand or in a electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks.
- With a flexible spatula, recondition the lemon curd to loosen it. Then “sacrifice” a small amount of the whipped cream and fold it into the lemon curd. This small amount of cream will further loosen the lemon curd to make it easier to fold through the remaining cream. This is called “sacrificing” because you sacrifice the air in a small amount of the whipped cream by folding it in aggressively.
- Fold the remaining amount of whipped cream in the lemon curd in increments.
- Once the lemon curd whipped cream is complete, Slice the pound cake into 1-inch cubes.
Assemble the Trifle
- In the trifle dish, start by layering a base of whipped cream, followed by a layer of pound cake, whipped cream, and berries. Repeat until you reach the top of the dish.
- Garnish the top with berries.
- Refrigerate the trifle until ready to serve. This dessert is best if allowed to sit overnight but is delicious from the get-go. It can be made up to a week ahead!
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Lemon desserts, open Lemon Curd Whipped Cream after Supper and Lemon Poppyseed Muffins for a Morning Tin.
