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Instructions
- If using a homemade lemon cake, bake according to the recipe and allow it to cool completely before assembly.
- In a medium bowl, combine the whipped cream, lemon curd, Greek yogurt, and powdered sugar (if using) until smooth and well blended.
- Crumble the lemon cake into bite-sized pieces and set aside.
- In a large trifle dish, layer half of the crumbled lemon cake at the bottom.
- Add half of the creamy lemon filling over the cake, smoothing it out with a spatula.
- Sprinkle a layer of fresh blueberries over the creamy filling.
- Repeat the layers with the remaining crumbled cake, creamy filling, and blueberries.
- Finish by topping the trifle with any remaining whipped cream and garnishing with lemon slices and extra blueberries for a festive touch.
- Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Chef’s Tips
- For a richer flavor, consider using homemade lemon curd instead of store-bought.
- Feel free to add layers of other fruits like raspberries or strawberries for extra color and taste.
- This trifle can be prepared a day in advance; just keep it covered in the fridge until serving.
Nutrition (per serving)
Approximate calories: 320, Protein: 5g, Carbohydrates: 42g, Fat: 15g
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