Ingredients
1loaflemon pound cake,(9×5-inch) baked, cooled
2cupsheavy cream
¼cupgranulated sugar
1tsppure vanilla extract
8ozcream cheese,(1 block) full-fat, softened to room temperature
½tsppure vanilla extract
1cuplemon curd,homemade, or store-bought, at room temperature
6cupsfresh berries,such as blueberries and raspberries
berries and lemon slices,addtional, to garnish, optional
Preparation
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 about 3 minutes into stiff peaks.
Cover and store in the refrigerator until ready to use.
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 ½ of the whipped cream (about 2 cups) pre-prepared.
Cover and store the remaining whipped cream in the refrigerator until used in last few stops.
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 the final layer of lemon pound cake cubes followed by a final layer of berries.
Spread or pipe the remaining whipped cream on top of the trifle, such as 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 to store longer).
Refrigerate uncovered for 2 to 4 hours, but loosely cover 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 to 3 days.
