Blueberry Lemon Trifle Bliss
A vibrant and refreshing layered dessert, combining tangy lemon cream, sweet fresh blueberries, and light cake for a delightful treat perfect for any gathering.
Ingredients
- 1 package ladyfingers or 1lb pound cake
- 2 cups lemon curd
- 3 cups heavy cream cold
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 cups fresh blueberries divided
- 1 tablespoon lemon zest for garnish
Instructions
- Prepare the whipped cream: In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
- Layer the trifle: In a large trifle bowl (about 3-quart capacity), arrange a single layer of ladyfingers or cake cubes at the bottom.
- Spread half of the lemon curd evenly over the ladyfingers.
- Sprinkle half of the blueberries over the lemon curd.
- Spread one-third of the whipped cream over the blueberries.
- Repeat the layers: Add another layer of ladyfingers, the remaining lemon curd, and the remaining blueberries.
- Finish with the remaining whipped cream, spreading it smoothly over the top.
- Chill: Cover the trifle loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
- Garnish and Serve: Before serving, remove from the refrigerator and garnish with fresh lemon zest and a few extra blueberries.
Notes
For a richer flavor, you can make the lemon curd from scratch. If ladyfingers are unavailable, use cubes of pound cake or angel food cake. This trifle is best made at least 4 hours in advance or overnight to allow flavors to meld and cake to soften. Garnish with extra blueberries and lemon zest right before serving.