I love these mini trifles, so delicious, wonderfully tart, and they were a perfect dessert for Mother’s Day. And easy, which is the best part of course 🙂
1 Pound Cake (store bought or homemade), cut into bite sized pieces
1 jar of lemon curd*
1 (8 oz) package of cream cheese, softened
2 cups of fresh whipped cream, give or take
5 Tbsp powdered sugar, give or take
1/4 cup of lemon juice, give or take
*Our town’s grocery store unfortunately didn’t have any lemon curd, so I made my own using the recipe for lemon cheese cake frosting, but cut in half. The recipe for it is below.
1) In a medium sized mixing bowl, combine the softened cream cheese and the lemon curd. Fold in about half of the whipped cream. Set aside.
2) In a small bowl, stir together the lemon juice and about 5 Tbsp of powdered sugar. Set aside.
Place a layer of pound cake into the bottom of a clear glass container of your choice. Drizzle a small spoonful of the lemon juice/powdered sugar mixture on top of the pound cake (this step can be optional, but to me it makes this dessert even better by making the dense pound cake a little moister and giving it a tarter taster). Then top with a large dollop of the cream cheese mixture. On top of that place several blueberries. Top with a dollop of fresh whipped cream.
This recipe made 4 mini trifles for us plus one larger sized one for later. For a patriotic look, you could easily use raspberries in addition to the blueberries.
Lemon Cheese Cake Frosting (halved)
4 egg yolks
3/4 c sugar
1 1/2 sticks of butter
Juice of 2-3 lemons
Zest from 1 of those lemons
1) Mix all of the ingredients together and cook in a double boiler until the mixture thickens (takes about 25 minutes or slightly longer). Make sure to stir constantly. Allow the frosting to cool before using (it will thicken even more after cooling).