Jan 21, 2013
This impressive Lemon Blueberry Trifle with fresh blueberries, pound cake and lemon curd is easy to assemble. In a pinch, use store-bought pound cake or curd.
2 pints fresh blueberries, wild or cultivated
1 Lemony Pound Cake or store-bought pound cake, cut into slices
1/4 cup crème de Cassis, or to taste
4 cups Lemon Curd or store-bought lemon curd
1 small jar blueberry jam
1 cup whipping cream, whipped and sweetened to taste
Lemon zest curls, for garnishing
Handful fresh blueberries, for garnishing
Mint sprig, for garnishing (optional)
Add following to trifle bowl or large glass bowl, repeating layers, as desired: pound cake slices, jam, blueberries, Crème de Cassis and Lemon Curd. Garnish with whipped cream, fresh blueberries, lemon zest curls and sprig of mint.
Yield: 10 to 12 servings.