Trifles are a treat on any given occasion.
And traditional English trifles with layers of sponge cake, home-made custard, jelly and fresh whipped cream are guaranteed to feed & please a crowd. However, they aren't quite transport friendly are they?
So I quite like making these instead - I fore-go the custard and the jelly and instead do a lemon curd cream with softened cream cheese whipped up with heavy cream.
The lemony flavors from the lemon curd are just splendid and the cream cheese adds stability to the cream base. Mind you, they still need to be tucked in a cooler with cold packs and all but travel really well especially in these nifty little mason canning jars that make the perfect 'packed-to-portion' carriers.
And of course, using fresh, sun-ripened berries in the summer are the way to go - seasonal, fresh at it's best!
Gather the ingredients: for 4 qty, 1 pint each (2 cups) trifles in mason jarsLemon cream: 2 cups chilled heavy whipping cream (from refrigerator), 4 tbs lemon curd 1-1/2 cup reduced fat cream cheese at room temperature, 2 tbs sugar, zest of 1 lemon (optional) & 1 tsp gelatin (to stabilize cream)
Berries: 16 ripe, red strawberries & 2 cups blueberries, 2 tbs sugar
Pound cake: 8 qty - 1/2" thick slices pound cake (store-purchased or homemade)
- Lemon Cream: In a bowl whisk together the cream cheese, lemon zest (if using) and the lemon curd.
- In a food processor add the chilled heavy whipping cream and sugar and beat to stiff peaks.
- Fold the cream into the cream cheese mixture. Refrigerate till ready to use.
- Berries: Wash, dry the berries. Cut away the tops on the strawberries and slice lengthwise. Discard any soft or mushy blueberries. Place in a bowl with the sugar and macerate.
- Pound cake : cut into 1" squares.
- Assembly : In each jar
- Spread 1/4 cup lemon cream at the bottom of the jar.
- Spread 2 cut up slices of pound cake over the lemon cream.
- Pile 1/4 of the quantity of the berries over the pound cake. Reserve a few strawberry slices and blueberries for final presentation.
- Spread 1/4 of the quantity of the lemon cream over the berries to the top of the jar.
- Top with reserved berries.
On the go: Screw the top on the mason jars. Refrigerate till ready to go. Pack in a cooler with ice and/or ice packs and serve at the picnic topped with sprigs of mint. Carry a can of whipping cream for extra luscious topping if desired.
Recipe for
Red, White & Berry Delicious Lemon Curd Trifles
Preparation time - 30 minutes
Serves: 4 qty, 1 pint each (2 cups) trifles in mason jars
Shopping list
Lemon cream:
2 cups chilled heavy whipping cream (from refrigerator),
4 tbs lemon curd
1-1/2 cup reduced fat cream cheese at room temperature
2 tbs sugar
zest of 1 lemon (optional)
1 tsp gelatin (to stabilize cream)
Berries:
16 ripe, red strawberries & 2 cups blueberries
2 tbs confectionaers or icing sugar
Pound cake:
8 qty - 1/2" thick slices pound cake (store-purchased or homemade)
Method:
- Lemon Cream: In a bowl whisk together the cream cheese, lemon zest (if using) and the lemon curd.
- In a food processor add the chilled heavy whipping cream and sugar and beat to stiff peaks.
- Fold the cream into the cream cheese mixture. Refrigerate till ready to use.
- Berries: Wash, dry the berries. Cut away the tops on the strawberries and slice lengthwise. Discard any soft or mushy blueberries. Place in a bowl with the sugar and macerate.
- Pound cake : cut into 1" squares.
- Assembly : In each jar -
- Spread 1/4 cup lemon cream at the bottom of the jar.
- Spread 2 cut up slices of pound cake over the lemon cream.
- Pile 1/4 of the quantity of the berries over the pound cake. Reserve a few strawberry slices and blueberries for final presentation.
- Spread 1/4 of the quantity of the lemon cream over the berries to the top of the jar. Top with reserved berries.
- On the go: Screw the top on the mason jars. Refrigerate till ready to go. Pack in a cooler with ice and/or ice packs and serve at the picnic topped with sprigs of mint. Carry a can of whipping cream for extra luscious topping if desired.
Enjoy!
