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Triple Berry Trifle

By Jeanne Lee,2014-12-08 10:34
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Triple Berry Trifle

    Triple Berry Trifle?

     By Marianne Vukas

Berries:

    1-1/2 cups fresh or frozen raspberries, blueberries, and blackberries ? lemon, juiced

    1/8 cup sugar

    1 teaspoon cornstarch

Lemon Cream:

    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.

    Copyright 2007

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