Description
A delightful berry trifle layered with non-alcoholic limoncello, pound cake, vanilla pudding, and whipped cream.
Ingredients
Scale
- 1 cup water
- 1 cup granulated sugar
- Zest of 2-3 lemons
- 1/4 cup fresh lemon juice
- 1 pound pound cake (store-bought or homemade)
- 1 cup sweet strawberries (hulled and sliced)
- 1 cup plump blueberries
- 1 cup delicate raspberries
- optional blackberries
- 1 package instant vanilla pudding mix
- 2 cups whole milk
- 2 cups fresh heavy cream
- 1/4 cup granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract
- fresh berries (for garnish)
- fresh lemon zest (for garnish)
Instructions
- Prepare Your Non-Alcoholic Limoncello Alternative: In a saucepan, combine 1 cup water, 1 cup granulated sugar, and the zest of 2-3 lemons. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat, stir in 1/4 cup fresh lemon juice, and let it cool completely.
- Prep the Pound Cake: Slice the pound cake into 1-inch thick pieces, then cube them into bite-sized squares. Set them aside.
- Prepare the Berries: Gently wash all your fresh berries. Hull and slice the strawberries. In a medium bowl, combine the sliced strawberries, blueberries, and raspberries. If your berries aren’t very sweet, sprinkle 1-2 tablespoons of granulated sugar over them and gently toss. Let them sit for at least 15-20 minutes.
- Make the Vanilla Pudding/Custard: Prepare your instant vanilla pudding according to package directions, whisking the pudding mix with cold milk until thickened. If using homemade custard, ensure it’s completely chilled and set.
- Whip the Cream: In a large, chilled bowl, combine 2 cups of cold heavy cream, 1/4 cup granulated sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until firm peaks form.
- Assemble Your Trifle: In a clear trifle bowl, layer one-third of your pound cake cubes, drizzle one-third of your non-alcoholic limoncello alternative over the cake, spoon one-third of your mixed berries over the cake, spread one-third of the vanilla pudding over the berries, and dollop one-third of the whipped cream over the pudding. Repeat the layers until all components are used, ending with a layer of whipped cream.
- Chill and Garnish: Cover the trifle loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Before serving, garnish with extra fresh berries and a sprinkle of fresh lemon zest.
Notes
- Ensure the pound cake is fully cool before cubing.
- Adjust the amount of granulated sugar for berries based on sweetness preference.
- To make ahead, prepare components separately and assemble before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/8 of trifle
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg