A delicious and easy trifle recipe featuring lemon cheesecake filling, lemon pound cake, lemon curd, and loads of blueberries.
Ingredients
For Lemon Filling:
16 oz (450 g) cream cheese (softened at room temperature)
1½ tsp vanilla extract
1 tbsp limoncello
Zest from 2 lemons
½ cup lemon curd (see note for homemade or store-bought)
1½ cups confectioner's sugar
2 cups heavy cream (well-chilled)
For Fillings:
6 cups blueberries
½ cup blueberry preserves
⅓ cup limoncello (for soaking the cake)
Mint leaves and sliced lemons (for garnish)
1 recipe Lemon Pound Cake (see note for homemade or store-bought)
1 recipe Homemade Lemon Curd (see note for homemade or store-bought)
Instructions
1. Make the Lemon Cake:
Prepare Cake: Follow your Lemon Pound Cake recipe, baking it in either a 9×13-inch pan or a 13×18-inch sheet pan. Adjust the baking time as needed.
Cool and Cube: Allow the cake to cool completely. Cut into small cubes. If making ahead, wrap the cooled cake in plastic wrap and refrigerate.
2. Prepare Lemon Curd:
Make Curd: Prepare a batch of Homemade Lemon Curd or use store-bought. Allow it to cool before using.
3. Make the Lemon Cheesecake Filling:
Mix Cream Cheese: In a large bowl, beat the softened cream cheese with vanilla extract, limoncello, and lemon zest until smooth.
Add Lemon Curd and Sugar: Incorporate ½ cup lemon curd and confectioner's sugar into the cream cheese mixture until smooth.
Whip Cream: Gradually whisk in the chilled heavy cream, starting on a low speed and increasing to high. Whisk until stiff peaks form (about 5 minutes).
Chill Filling: Keep the filling refrigerated if not using immediately.
4. Assemble the Trifle:
Layer Cake: Place a few cups of cubed cake pieces into the bottom of a trifle bowl, pressing gently. Brush lightly with limoncello.
Add Blueberry Preserves: Spoon blueberry preserves over the cake.
Add Lemon Curd: Spread approximately ½ cup of lemon curd over the preserves.
Add Blueberries: Scatter a generous amount of blueberries over the curd.
Add Cheesecake Filling: Spread 1½ to 2 cups of lemon cheesecake filling over the blueberries.
Repeat Layers: Repeat the layers, filling the trifle bowl.
Garnish: Top with additional blueberries, dollops of lemon filling, mint leaves, and lemon slices.
5. Serve:
Enjoy Immediately: The trifle can be enjoyed right away.
Make Ahead: Chill in the refrigerator overnight for best results.
No-Bake Option:
Substitute homemade lemon pound cake with store-bought lemon bread or angel food cake.
Use store-bought lemon curd.
This lemon blueberry trifle is perfect for making ahead and great for gatherings or special occasions!
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