Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 43 reviews

  • Author: admin
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Lemon Blueberry Trifle is a delightful and refreshing dessert that combines layers of tender pound cake, tangy lemon curd, creamy mascarpone, fresh blueberries, and fluffy whipped cream. Perfectly balanced with citrus zest and juice, this no-bake treat is chilled to meld flavors and enhance its light texture — an ideal choice for spring and summer gatherings or any time you crave a bright, fruity indulgence.

Ingredients

Scale

Whipped Cream Mixture

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Blueberry Mixture

  • 2 cups fresh blueberries
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice

Lemon Mascarpone Mixture

  • 1/2 cup lemon curd
  • 1/2 cup mascarpone cheese

Others

  • 1 pound cake, cut into cubes

Instructions

  1. Make the Whipped Cream: In a large mixing bowl, combine 1 1/2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form. Set aside.
  2. Prepare Blueberries: In a separate bowl, mix together 2 cups fresh blueberries, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice gently to coat the berries. Set aside.
  3. Whisk Lemon Mascarpone: In another bowl, whisk 1/2 cup lemon curd with 1/2 cup mascarpone cheese until smooth and creamy. Set aside for layering.
  4. Layer Pound Cake: Place a layer of pound cake cubes at the bottom of a large trifle dish, creating a sturdy base for the layers.
  5. Add Lemon Mascarpone Mix: Spoon some of the mascarpone-lemon curd mixture evenly over the pound cake layer to add a rich, tangy cream layer.
  6. Top with Blueberries: Spread a layer of the lemony blueberry mixture over the mascarpone layer to incorporate fresh fruit flavor and moisture.
  7. Layer Whipped Cream: Generously add a layer of the whipped cream on top, smoothing it out evenly with a spatula.
  8. Repeat Layers: Repeat the layering of pound cake, lemon mascarpone, blueberries, and whipped cream with remaining ingredients, finishing with a final layer of whipped cream on top.
  9. Garnish and Chill: Decorate with a few whole blueberries and a sprinkle of lemon zest for visual appeal. Cover the trifle with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld.
  10. Serve: Remove the plastic wrap before serving and scoop chilled portions, ensuring each serving has a bit of all the delicious layers.

Notes

  • For best results, refrigerate the trifle for at least 4 hours or preferably overnight to allow flavors to develop fully.
  • Use fresh, ripe blueberries for the brightest flavor and texture.
  • If you prefer, you can substitute pound cake with sponge cake or angel food cake for a lighter texture.
  • Adjust the powdered sugar in the whipped cream to your desired sweetness.
  • Ensure the whipped cream is beaten to soft peaks to maintain a light and airy texture that holds well in the layers.
  • This dessert is best served chilled and should be consumed within 2 days for freshness.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://falafelsrecipe.com/lemon-blueberry-trifle-recipe/