Well, I Made It Through Christmas, But Not Without Making Tyler Florence’s Berry Trifle…

Berry Trifle

Berry Trifle

I first heard of this recipe on a Tyler’s Ultimate show I Tivo’d and it sounded great for holiday time. I cooked a boxed lemon pie filling on the stove (the type generally used for lemon meringue pie filling),  instead of the lemon curd.

Berry Trifle

Berries:
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

Lemon Cream:
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

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.

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.

Verdict:
Surprisingly fresh & tart taste of the berry mixture, great whipped cream and lemon layer, very good overall.

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