Description
A refreshing and delightful berry trifle featuring layers of pound cake, mixed berries, vanilla pudding, and whipped cream, all enhanced with a homemade non-alcoholic limoncello alternative.
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
- 1 cup blackberries (optional)
- 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
- This trifle can be made a day in advance for improved flavor.
- Feel free to substitute any of the berries based on seasonality.
- For a gluten-free version, use a gluten-free pound cake.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 36g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg