This trifle is absolutely delicious and looks gorgeous in a clear glass bowl so you can see the trifle layers. I made this dish for an Italian themed dinner for Mother’s Day and it was a big hit!
Ingredients
White cake mix
Sour cream
Vanilla
Eggs
Sugar
Butter
Lemons
Whipping cream
Marscapone cheese
Powdered sugar
Cream cheese
Instructions
Start with a white cake mix and make it per the box recommendations. Then add in a 1/2 cup sour cream and 1 teaspoon vanilla and bake it per the box instructions. It doesn’t matter what size cake pan you use as you will be crumbling the cake later. While your cake is in the oven, start creating the layers.
For the lemon curd, mix 3 eggs, 3 egg yolks, 1 and 1/2 cups sugar, 1 and 1/4 sticks butter, zest of six lemons, 1 cup lemon juice (use a 1/2 cup of the zested lemons and use real lemon juice for the other 1/2 cup) Mix and heat on the stove top while stirring constantly for 8 minutes or until the temperature reaches 170 degrees. Strain with mesh strainer and store in the refrigerator.
For the cream filling, mix the zest of one lemon and the juice, 1 cup whipping cream, 1 package marscarpone cheese (8 oz.) and a cup of powdered sugar.
For the whipped topping, mix 1 and 1/2 cups cold whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla and a package of semi-softened cream cheese.
Putting it together: Once the cake has cooled, tear into pieces and start building layers. Start with cake mix, then add a layer of the cream filling. Continue this process until both are gone. On top, add the layer of homemade whipped topping, then add the layer of lemon curd and top with with fresh berries. Enjoy!
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