Lemon Berry Peach Trifle
Purchasing ready made products, like pound cake and lemon curd make this dish as easy as can be and a huge time-saver.
Servings: 10 -12 serving
Calories: 546kcal
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
Serving: 1 | Calories: 546kcal | Carbohydrates: 62g | Protein: 5g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 271mg | Potassium: 230mg | Fiber: 4g | Sugar: 54g | Vitamin A: 1291IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 1mg