Empty My Fridge
Easy Lemon Blueberry Trifle
Ingredients
- Cream cheese16 oz
- Vanilla3 ½ tsp
- Limoncello1 tbsp + ⅓ cups
- Lemon · sliced8 tsp + 2–4 tbsp + ⅔ cups
- Lemon curd½ cups
- Sugar4 ½ cups
- Heavy cream2 cups
- Blueberry6 ½ cups
- Butter · softened1 + ½ cups
- Egg10
- Greek yoghurt1 cup
- Flour2 cups
- Baking powder2 tsp
- Salt
Instructions
- Bake the lemon pound cake from your recipe in a 9x13-inch pan or 13x18-inch sheet pan, shortening the baking time from the original. Cool completely, then cut into small cubes.
- Make the homemade lemon curd and let it cool before use.
- Beat the softened cream cheese until smooth, then beat in the vanilla, limoncello and lemon zest.
- Beat in 1/2 cup of the lemon curd and the powdered sugar until smooth.
- Whisk in the well-chilled heavy cream, starting slow and then going to high, for about 5 minutes until stiff peaks form. Keep refrigerated until needed.
- Layer the trifle: press a few cups of cake cubes into the bowl, brush lightly with limoncello, add spoonfuls of blueberry preserves, about 1/2 cup lemon curd, and a generous handful of blueberries.
- Spread about 1 1/2 to 2 cups of the cheesecake filling evenly to the edges.
- Repeat the layers until the bowl is full. Top with more blueberries and dollops of filling if you like, and garnish with mint and lemon slices.
- Chill overnight if making ahead, or serve straight away.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
EggLemonCreamYoghurtHeavy creamCream cheeseGreek yoghurtBlueberry
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