Triple Berry Trifle?
By Marianne Vukas
1-1/2 cups fresh or frozen raspberries, blueberries, and blackberries ? lemon, juiced
1/8 cup sugar
1 teaspoon cornstarch
1 pint whipping cream
1 teaspoons sugar
? teaspoon vanilla extract
5 ounces lemon curd (prepared from jar)
1 cup store bought pound cake, slices ?-inch thick
Combine berries, sugar, cornstarch and 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 as it cools.
In a clean bowl, whip the cream with the sugar and vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen the curd. 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. Add a dollop of lemon cream on top. Cover and refrigerate until ready to serve.