Lemon Berry Trifle

By jeff and alli -
LEMON BERRY TRIFLE
you can change the berries you use depending on what is in season.  i recommend fresh berries, not frozen.  this made more than could fit in my trifle bowl so feel free to cut down on some whipped cream, or berries...as you see fit.  Or as I did, just had extra which the kids enjoyed.


ingredients
Lemon curd
  • 3/4 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup fresh lemon juice
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon salt
  • 5 large eggs, beaten to blend
  • 1 cup whipped cream
Lemon syrup
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
Filling
  • 1 8-ounce package cream cheese, room temperature
  • 1/3 - 1/2 cup sugar
  • 2 1/4 cups chilled heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 3 1/2-pint containers fresh berries
  • 1 12-ounce pound cake, cut into 1-inch cubes

preparation

For lemon curd:
Combine first 5 ingredients in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Remove from heat. Gradually whisk in eggs. Whisk constantly over medium-low heat until curd thickens, about 2 minutes (do not boil). Strain curd through sieve into bowl. Press plastic wrap directly onto surface of curd; chill 6 or more hours.  (I folded in some whipped cream to this, I think about a cup but I'm not sure.  It made it a lot easier to spread into the trifle rather than just lemon curd)
For lemon syrup:
Combine all ingredients in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool.  Brush over cubed pound cake.
For filling:
Using electric mixer, beat cream cheese, 1/2 cup sugar, 1/4 cup whipping cream, and vanilla in large bowl until smooth. Beat 2 cups whipping cream and dash of sugar in another large bowl until peaks form. Fold whipped cream into cream cheese mixture in 2 additions.
Arrange 1/3 of pound cake cubes (about 2 generous cups) in bottom of 14-cup glass trifle dish. Spoon 1/3 of cream cheese filling (about 2 cups) over cake in dollops; spread to sides of dish. Spoon half of berries on top.  Spoon half of lemon curd (about 1 1/4 cups) over berries, then spread to sides of dish. Repeat layering with 1/3 of cake cubes, 1/3 of cream cheese filling, and nearly the rest of the berries, then remaining cake cubes,and remaining lemon curd. Spread remaining cream cheese filling over. Sprinkle with reserved berries. Cover and chill at least 1 hour. 
(Can be made 2 days ahead. Though I've never actually made it that far in advance. Keep refrigerated.)  Though I have made the cream filling in advance and the curd in advance and then put it all together a couple of hours ahead of time.  This makes plenty!

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