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Servings - 18
Ingredients
- 1 16 oz. bag frozen blueberries, thawed
- 1 16 oz. bag frozen strawberries, thawed
- 1 16 oz. bag frozen raspberries, thawed
- 1 quart whipping cream
- 1 Tbsp. sugar
- 1/2 tsp. vanilla extract
- 1 11 oz. jar lemon curd
- 1 cup frozen pound cake, thawed, sliced into 1/2 inch cubes
Directions
- Place the berries into a large bowl and lightly toss.
- 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 cubes. Then add a layer of the berries. Continue layering until the serving bowl or glass is full, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. Refrigerate any leftovers.