Ingredients:
Berries:
1 pint of blueberries
1 pint of strawberries, (hulled & cut into thick slices)
2 pints of raspberries
1 lemon (juiced)
1/4 cup sugar
1 1/2 teaspoons cornstarch Lemon Cream: 1 quarter of whipping cream 1 tablespoon sugar 1/2 teaspoon vanilla extract 1 (11oz.) jar lemon curd 1 store bought pound cake (sliced 1/2 thick) Directions: 1. Place the berries into a large bowl and sprinkle with half of the lemon juice (toss lightly). 2. 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 it cools.
3. In a clean bowl, whip the cream with the sugar and 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. 4. 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 to 4 layers, depending on the size of the bowl, finishing each layer of lemon cream. Cover and refrigerate until ready to serve. Enjoy!