Individual Lemon Berry Trifles Food

LEMON BERRY TRIFLE

Steps:

• Slice the lemon pound cake into 9 1-inch slices. Cut into bite-sized cubes. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla extract together on high speed into stiff peaks, about 3 minutes. Cover and store in the refrigerator until ready to use in step 3.
• In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until creamy. Add the vanilla extract and lemon curd and beat on medium-high speed until combined. Lastly, beat in half of whipped cream (about 2 cups) that you prepared in step 2. Cover and store the remaining whipped cream in the refrigerator until used in step 5.
• This trifle has 3 layers of pound cake, 3 layers of berries, and 2 layers of the lemon cheesecake mixture. Begin with a base of lemon pound cake cubes. Top with an even layer of fresh berries, then half of the lemon cheesecake mixture. Repeat. Finish with final layer of lemon pound cake cubes followed by a final layer of berries. Spread or pipe remaining whipped cream on top of the trifle. I used Wilton 1M piping tip to pipe the whipped cream on top. (Whisk the whipped cream to reincorporate any liquid if needed.)
• Refrigerate for at least 2 hours and up to 6 hours (see make ahead tip if you wish to store longer). You can refrigerate uncovered for 2-4 hours, but I recommend loosely covering if storing longer than that. The time in the refrigerator gives the flavors a chance to settle and allows the pound cake to soak up some of the lemon cheesecake mixture.
• Garnish with extra berries and/or lemon slices and serve cold. Cover and store any leftovers in the refrigerator for up to 2-3 days.

INDIVIDUAL LEMON BLUEBERRY TRIFLES

Steps:

• For the lemon cake:Butter a 9-inch cake pan. Preheat oven to 300ºF (150ºC).In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.Add half of the dry ingredients to the wet ingredients and mix. Add buttermilk and beat. Add remaining dry ingredients and mix just until combined.Pour batter into prepared pan, smooth it out, and bake in preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.For the sweetened whipped cream:In a medium bowl, whip the cream, vanilla, and syrup or sugar until medium-stiff peaks form.To make the trifles:Slice half of the cake into small cubes. Place a few of the cubes in the bottom of a half-pint (8-ounce) jam jar. Add a dollop or two of the whipped cream. Drop in a layer of blueberries. Spread a spoonful of lemon curd on top. Repeat the layers once more. Do the same with remaining jam jars.Serve immediately or store, covered, in the refrigerator for a few hours.Notes:1. For homemade lemon curd, see the Food & Friends section of The Pioneer Woman.2. Cake recipe adapted from my Triple Lemon Naked Layer Cake, which was adapted from Aimée Wimbush-Bourque of Simple Bites.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

LEMON CURD TRIFLE WITH FRESH BERRIES

Steps:

• To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
• To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.

BERRY TRIFLE

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining 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 up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. 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. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

INDIVIDUAL LEMON BERRY TRIFLES

Steps:

• You need 6- 8 glass dessert bowls or parfait glasses or you can do one big trifle in a glass bowl.
• Prepare the pudding according to the instructions on the box (mix with the 2 cups of milk) Cut the pound cake into cubes Slice the strawberries and peel and slice the kiwi (you can use any fruit you like actually) Put a layer of pudding in each bowl, then a layer of cake cubes, layer the fruit (strawberries, kiwi, and blueberries) on top of that and then a final layer of pudding.
• Refrigerate for several hours.
• Before serving, garnish each trifle with a dollop of Cool Whip (or whipping cream), strawberry slice and a few blueberries.
• Enjoy!

THREE-BERRY LEMON TRIFLE

Steps:

• In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

BLUEBERRY LEMON TRIFLE

Steps:

• Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

LEMON-BERRY TRIFLE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in chocolate and half (about 1-1/2 cups) of the COOL WHIP.
• Crumble 3 cookies; reserve for garnish along with 1/4 cup of the strawberries. Place 6 of the remaining cookies in single layer on bottom of trifle dish; top with layers of 1/3 each of the pudding mixture and remaining strawberries.
• Cover with layers of half each of the remaining cookies, pudding mixture and remaining strawberries; repeat layers. Top with remaining COOL WHIP.
• Refrigerate 1 hour. Top with reserved strawberries and crumbled cookies just before serving. Sprinkle with lemon zest.