Lemon Cream & Mixed Berry Individual Trifles

Name: Lemon Cream & Mixed Berry Individual Trifles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups heavy whipping cream, chilled; 2 tablespoons powdered sugar; 3 tablespoons lemon curd; 2 -3 slices poundcake, sliced into 1/2 inch slices and cut into 1/2-inch cubes; 1 cup blueberries; 1 cup strawberry, hulled and quartered; 1 cup raspberries; 2 tablespoons almonds, toasted

Submitted by MarthaStewartWanabe

"I made these trifles from fresh berries that my family picked. They consist of layers of poundcake, berries, lemon cream and are topped with toasted almonds. What a light, refreshing dessert on a hot summer's day!"

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photo by MarthaStewartWanabe

Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

1 ¹⁄₂ cups heavy whipping cream, chilled
2 tablespoons powdered sugar
3 tablespoons lemon curd
2 -3 slices poundcake, sliced into 1/2 inch slices and cut into 1/2-inch cubes
1 cup blueberries
1 cup strawberry, hulled and quartered
1 cup raspberries
2 tablespoons almonds, toasted

directions

Chill a medium bowl and electric mixer beaters in the freezer for 30 - 60 minutes.
To toast almonds, place in a small skillet over medium heat. Stir occasionally for 5-10 minutes or until the almond slices are aromatic and lightly browned. Set aside to cool completely.
In a chilled bowl with chilled beaters, place whipping cream, powdered sugar and lemon curd. Whip on low speed until the mixture begins to thicken. Then increase the speed and whip until soft peaks form and beaters leave a gentle ripple in the bowl. (Note: Do not whip too much, or the mixture will be too stiff and turn into butter.).
In small parfait/sundae glasses, place 3 cubes of pound cake in the bottom of each glass. Then add 3-4 (pieces) of each berry. Then neatly dollop the lemon cream atop the berries. Repeat once more.
Top each individual trifle with berries, sprinkle with almonds and refrigerate until ready to serve.

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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