I was asked to bring a trifle to a Dickens-inspired Christmas dinner. I had never made one, though I have this awesome trifle dish. After a bit of web searching, I am more than happy to declare that I got this recipe from the Food Network (thank you Tyler Florence). It was a lot of fun to make, but it does take some time and effort. It was declared delicious by all who ate it.
Berries: 1 pint blueberries
1 pint strawberries, hulled and cut into thick slices
2 pint raspberries
1 lemon, juiced
1/4 C sugar
1-1/2 tsp cornstarch
Lemon Cream:
1 qt whipping cream
1 Tbl sugar
1/2 tsp vanilla extract
1 batch lemon curd
1 pound cake, sliced 1/2-inch thick
Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
Combine the berries, sugar, cornstarch and 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 up as is cools.
Cut the pound cake into 1/2 inch slices.
In a clean bowl, whip the cream with the sugar and the 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 large glass bowl.
Add a layer of pound cake, breaking the slices into pieces that fit.
Then soak the cake with a layer of berries and their juices.
Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream.
Cover and refrigerate until ready to serve.
Printable version
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