Berry Trifle (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
1 pint blueberries |
1 pint strawberries, hulled and cut into thick slices |
2 pint raspberries |
1 lemon, juiced |
1/4 cup sugar |
1 1/2 teaspoons cornstarch |
1 quart whipping cream |
1 tablespoon sugar |
1/2 teaspoon vanilla extract |
1 (11-ounce) jar lemon curd |
1 store bought pound cake, sliced 1/2-inch thick |
Directions:
1. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
2. 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.
3. 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.
4. 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.
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