Lemon Cream Trifle
Indulge in a delightful treat with this refreshing Lemon Cream Trifle recipe. Perfect for any occasion, this dessert combines the zesty tang of lemon curd with the lightness of angel food cake and the richness of whipped cream. Whether you’re entertaining guests or simply craving a sweet escape, this trifle is sure to impress with its layers of flavor and texture.
Why Make Lemon Cream Trifle
Lemon Cream Trifle is a crowd-pleaser that effortlessly balances sweet and tangy flavors. Its elegant presentation makes it ideal for special gatherings and celebrations. Additionally, this recipe offers a harmonious blend of textures, from the airy angel food cake to the velvety whipped cream and the smooth lemon curd. With minimal effort, you can create a stunning dessert that will leave everyone craving for more.
How to Make Lemon Cream Trifle
- Whip the heavy cream until soft peaks form after gradually incorporating the confectioners’ sugar.
- In a large trifle bowl, layer angel food cake cubes, whipped cream, and lemon curd three times.
- Garnish with mint leaves if desired.
- Serve immediately or refrigerate until ready to serve.
Serving Suggestions
Serve Lemon Cream Trifle as a delightful finale to any meal. Pair it with a cup of freshly brewed coffee or herbal tea for a satisfying dessert experience. For added indulgence, consider topping each serving with a dollop of whipped cream and a sprinkle of lemon zest.
Storage Info
Store leftover Lemon Cream Trifle in the refrigerator, covered with plastic wrap or an airtight lid, for up to 2 days. Note that the texture may slightly change upon refrigeration, but it will still be delicious.
Some Techniques or Tips
- Be cautious not to overmix the whipped cream, as it may become grainy.
- For a shortcut, you can use store-bought angel food cake and lemon curd.
- Ensure the angel food cake cubes are bite-sized for easy layering and serving.
Variation
For a creative twist, try incorporating fresh berries between the layers of the trifle. Strawberries, raspberries, or blueberries complement the lemon flavor beautifully and add a burst of color to the dessert.
FAQs about Lemon Cream Trifle
Q: Can I make this trifle in advance?
A: Yes, you can assemble the trifle a few hours before serving and refrigerate it until ready to serve.
Q: Can I use a different flavor of curd instead of lemon?
A: Absolutely! Feel free to experiment with other curd flavors such as raspberry, passionfruit, or mango.
Q: Can I substitute whipped topping for whipped cream?
A: While whipped topping can be used as a shortcut, it may alter the texture and flavor of the trifle compared to using freshly whipped cream.
Recipe Card
Lemon Cream Trifle
Equipment
- Stand Mixer with whisk attachment
- Trifle Bowl
- Spoon
Ingredients
- 1 9-inch angel food cake, cubed into bite-size pieces
- 1 ¼ cups lemon curd
- 2 cups heavy whipping cream
- ½ cup confectioners' sugar
- mint leaves for garnish
Instructions
- Using a stand mixer with the whisk attachment, pour the heavy cream into the mixing bowl. Begin whisking at the lowest speed, gradually increasing to medium speed as the cream thickens. Once the cream starts to thicken, pause the mixer and slowly incorporate the confectioners' sugar into the cream. Resume mixing, gradually increasing the speed until the cream reaches soft peaks.
- In a large trifle bowl, create layers by first adding ⅓ of the angel food cake cubes. Next, add ⅓ of the whipped cream mixture over the cake layer. Spoon ⅓ of the lemon curd on top of the whipped cream layer. Repeat the layering process two more times, using the remaining cake cubes, whipped cream, and lemon curd.
- Optionally, garnish the top of the trifle with mint leaves. Serve immediately or refrigerate until ready to serve. Enjoy your Lemon Cream Trifle!
