Emily Mistrzak
1 small jar of lemon curd
1 pint of fresh blueberries
1 prepared lemon poundcake
1 pint of fresh strawberries (halved)
2 c. sweetened whipped cream
Fresh mint leaves for garnish
¼ c. of Limoncello or Grand Marnier
(optional)
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| This might mean you need to make a lemon pound cake yourself. No shame in making that process as easy as you can. |
Slice the poundcake into 2” pieces. Pu the berries in a mixing bowl & toss until evenly distributed. Fold the whipped cream into the lemon curd to lighten it to a louse. Line a deep serving bowl with pieces of the pound cake. Drizzle or brush with Limoncello, spoon a layer of the curd over the cake, then add a layer of berries. Repeat with berries as the last layer.
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| A beautiful assembly! |
Chill before serving. Add fresh mint garnish.
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| Totally forgot the garnish, though. |
My Rating: 4/5 "This is visually stunning and the fruity accents are really tasty. I might have liked a little more of the creamy stuff, in part because my pound cake came out a little dry. (The latter was definitely a me problem and not a recipe problem.) Trifles are designed to impress, and this one does the job well!"
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