No-Bake Lemon Berry Trifle

Trifle is a classic British layered dessert of cake, fruit, and cream. This no-bake lemon berry take swirls lemon curd and mascarpone into a light mousse with pound cake and fresh berries.

Serves 8 · 25 min prep

Estimate for one serving

• 390 cal
• 5g protein
• 42g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups lemon curd
• 2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 8 oz mascarpone cheese
• 12 oz prepared pound cake
• 2 cups sliced fresh strawberries
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp granulated sugar for berries
• 2 tbsp fresh mint for garnish

Instructions

1. 1In a large bowl, toss the strawberries, blueberries, and raspberries with granulated sugar, lemon juice, and half the lemon zest. Let the berries macerate at room temperature for 15 minutes until juicy.
2. 2Whip the heavy cream with powdered sugar and vanilla to medium-stiff peaks. In another bowl, loosen the mascarpone with a spatula, then fold in the lemon curd until smooth and sunny yellow.
3. 3Gently fold two-thirds of the whipped cream into the lemon-mascarpone mixture to make a light mousse; reserve the remaining whipped cream for the top layer and garnish.
4. 4Cut the pound cake into 1-inch cubes. Choose a clear trifle bowl or a wide glass serving dish so the layers show for the party table.
5. 5Start with a snug layer of pound cake cubes on the bottom, spooning a little berry juice over the cake so it softens. Add a generous layer of lemon mousse, then a layer of macerated berries with their syrup.
6. 6Repeat the cake, mousse, and berry layers until the bowl is nearly full, finishing with a swoop of reserved whipped cream. Chill the assembled trifle at least 2 hours or up to overnight so flavors marry and the cake turns spoonable.
7. 7Just before serving, scatter the remaining lemon zest and mint leaves over the top for a fresh finish. Set the bowl in the center of the dessert table with a long spoon for easy scooping.
8. 8Serve cold in cups or bowls; the bright lemon and juicy berries cut through heavier grilled mains and keep the backyard menu feeling light.