Go Back
Print

Limoncello Berry Lemon Curd Trifle

A perfect no-bake dessert that is light and easy to make. Perfect to serve in the spring and summer. Also transports well.

Course Dessert
Cuisine American
Keyword Desserts for a Crowd, Easter dessert, Grand marnier, Lemon curd, Limoncello, Macerated Berries Dessert, pound cake, Show Stopping Desserts, Springtime Dessert

Ingredients

  • 1 pound cake, sliced at 1 inch intervals (like Sara Lee Family Size pound cake)
  • 1 pint Raspberries and blueberries each
  • 1 container strawberries, tops cut, culled and sliced in half
  • 2 Tablespoon granulated sugar, divided
  • Limoncello or Grand Marnier
  • 1 1/2 cups whipped cream
  • 1 teaspoon pure vanilla extract
  • 1 jar store bought lemon curd

Instructions

  1. Slice the store bought pound cake in 1-inch intervals.

  2. In a big glass bowl, macerate the berries by adding about 1 Tablespoon of sugar and 1/4 cup of Grand Marnier or Limoncello. Set aside for about 30 minutes.

  3. If you are making your own whipped cream: place the mixing bowl in the freezer for about 15 minutes. Add the whipping cream, 1 Tablespoon of sugar and vanilla extract. Whip until stiff peaks form. Reserve 1/2 cup of whipped cream.

  4. Use about 1 cup of the lemon curd and whisk it for a few seconds to loosen it up a bit. You want the lemon curd to be light when you fold it into the whipped cream. Fold the lemon curd in the whipped cream with a spatula.

  5. Add a layer of pound cake at the bottom of the trifle bowl. Generously sprinkle Limoncello (or Grand Marnier). Add a layer of half the lemon curd/whipped cream mixture. Add another layer of half the berries with their juice. Repeat another layer.

  6. Top with the reserved whipped cream and garnish with berries and a sprig of mint. Keep refrigerated until you're ready to serve it.