Description
This Lemon Blueberry Trifle is a refreshing and elegant no-bake dessert perfect for spring or summer gatherings. Layers of tender pound cake, tangy mascarpone-lemon curd mixture, juicy blueberry-lemon compote, and fluffy whipped cream create a delightful medley of flavors and textures that’s both visually stunning and delicious.
Ingredients
Scale
Whipped Cream
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Blueberry Layer
- 2 cups fresh blueberries
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
Other
- 1 pound cake, cut into cubes
- 1/2 cup lemon curd
- 1/2 cup mascarpone cheese
Instructions
- Prepare the whipped cream: In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Set aside.
- Combine blueberries and lemon: In another bowl, combine the fresh blueberries, lemon zest, and fresh lemon juice. Gently stir until well mixed and set aside.
- Cube the pound cake: Cut the pound cake into bite-sized, uniform cubes for consistent layering.
- Make mascarpone-lemon mixture: In a separate bowl, whisk together the lemon curd and mascarpone cheese until smooth and fully incorporated.
- Assemble the trifle – first layer: Place a layer of pound cake cubes at the bottom of a large trifle dish or serving bowl. Spoon some of the mascarpone-lemon curd mixture over the pound cake cubes and spread evenly.
- Add blueberry layer: Add a layer of the blueberry and lemon mixture over the mascarpone layer, distributing the berries evenly.
- Add whipped cream layer: Top the blueberry layer with a generous layer of whipped cream and smooth the surface.
- Repeat layering: Repeat layers of pound cake, mascarpone-lemon mixture, blueberry-lemon mixture, and whipped cream until all ingredients are used up, finishing with a final layer of whipped cream on top.
- Garnish and chill: Garnish with whole fresh blueberries and a sprinkle of lemon zest. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor and texture.
- Serve: Remove the plastic wrap and serve chilled, ensuring each portion includes all layers for the perfect balance of flavors.
Notes
- This dessert is best served chilled and made in advance to allow the flavors to meld.
- Use fresh blueberries for the best flavor and texture.
- To make this dessert gluten-free, substitute the pound cake with a gluten-free cake.
- For a lighter version, use reduced-fat mascarpone and heavy cream alternatives.
- Leftover trifle can be stored covered in the refrigerator for up to 2 days.
