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Lemon Blueberry Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: Diane
  • Prep Time: 0h 25m
  • Cook Time: 0h 0m
  • Total Time: 4h 25m
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This refreshing Lemon Blueberry Trifle is a delightful layered dessert featuring light whipped cream, zesty lemon curd combined with mascarpone, fresh blueberries immersed in lemon juice and zest, and tender pound cake cubes. Perfect for warm weather or special occasions, this no-bake trifle offers a harmonious balance of creamy, tart, and sweet flavors with vibrant textures.

Ingredients

Scale

Cream Mixture

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Fruit Mixture

  • 2 cups fresh blueberries
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

Other Components

  • 1 pound cake, cut into cubes
  • 1/2 cup lemon curd
  • 1/2 cup mascarpone cheese

Instructions

  1. Prepare Whipped Cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  2. Whip Cream: Using an electric mixer, beat the mixture on medium-high speed until soft peaks form, creating a light and fluffy whipped cream. Set aside.
  3. Prepare Blueberry Mixture: In another bowl, combine the fresh blueberries with lemon zest and fresh lemon juice, stirring gently to blend the flavors. Set aside to marinate.
  4. Cube Pound Cake: Cut the pound cake into uniform, bite-sized cubes for easy layering.
  5. Mix Lemon Curd and Mascarpone: In a separate bowl, whisk together lemon curd and mascarpone cheese until smooth and fully incorporated, forming a creamy lemon layer.
  6. Start Assembling: Place a layer of pound cake cubes at the bottom of a large trifle dish or equivalent serving bowl.
  7. Add Lemon Cream Layer: Spoon the mascarpone-lemon curd mixture evenly over the pound cake cubes, spreading gently with the back of a spoon.
  8. Add Blueberries: Layer the blueberry and lemon mixture evenly over the lemon cream layer.
  9. Add Whipped Cream: Top the blueberry layer with a generous, smooth layer of whipped cream, covering the entire surface.
  10. Repeat Layers: Continue layering pound cake, lemon cream, blueberry mixture, and whipped cream until all ingredients are used, finishing with a final whipped cream layer on top.
  11. Garnish: Decorate the top layer with a few whole fresh blueberries and a sprinkle of lemon zest for visual appeal.
  12. Chill: Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
  13. Serve: Remove plastic wrap before serving and spoon portions ensuring each includes all layered elements. Serve chilled for best flavor and texture.

Notes

  • For best results, refrigerate the trifle overnight to allow the flavors to meld.
  • You can substitute pound cake with angel food cake for a lighter option.
  • If lemon curd is not available, homemade lemon curd can be used.
  • Use fresh berries to prevent excess liquid release and maintain texture.
  • This dessert is best served within 24 hours of assembly to keep the cake moist yet firm.

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Find it online: https://savorytablerecipes.com/lemon-blueberry-trifle-recipe/