Lemon Berry Peach Trifle
Recipe type: Dessert
Cuisine: English
Prep time: 
Total time: 
Serves: 10-12 serving
Purchasing ready made products, like pound cake and lemon curd make this dish as easy as can be and a huge time-saver.
  • 400 gm. bag frozen raspberries
  • 600 gm. bag frozen peaches
  • 6 oz. fresh blueberries
  • 3 cups whipping cream
  • ⅓ cup berry or fine sugar
  • ½ store bought pound cake or enough for two layers
  • 2 Tbsp. limoncello
  • 500 ml. lemon curd
  1. Place a bowl and whippers in the freezer to get cold to whip the cream. Take one cup of the frozen raspberries, microwave and strain through a fine mesh strainer. Discard the seeds and pulp.
  2. Whip the heavy cream in the cold bowl slowly adding in the sugar. Add the raspberry puree and continue whipping to form soft peaks.
  3. Layer half of the pound cake in a trifle dish, drizzle on 1 Tbsp. of limoncello. Top with half the lemon curd. Top with half the remaining raspberries, peaches and blueberries, (add the raspberries and peaches in frozen). Top with ⅓ of the whipped cream.
  4. Repeat layers, topping with the remaining whipped cream.
  5. Chill in the refrigerator until ready to serve, making sure the fruit has defrosted.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/lemon-berry-peach-trifle/