Go Back
–+ servings

Lemon Berry Peach Trifle

Tara Noland
Purchasing ready made products, like pound cake and lemon curd make this dish as easy as can be and a huge time-saver.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine English
Servings 10 -12 serving

Ingredients
 

  • 400 gm. bag frozen raspberries
  • 600 gm. bag frozen peaches
  • 6 oz. fresh blueberries
  • 3 cups whipping cream
  • 1/3 cup berry or fine sugar
  • 1/2 store bought pound cake or enough for two layers
  • 2 Tbsp. limoncello
  • 500 ml. lemon curd

Instructions
 

  • 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.
  • Whip the heavy cream in the cold bowl slowly adding in the sugar. Add the raspberry puree and continue whipping to form soft peaks.
  • 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 1/3 of the whipped cream.
  • Repeat layers, topping with the remaining whipped cream.
  • Chill in the refrigerator until ready to serve, making sure the fruit has defrosted.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!