No-Bake Lemon Berry Trifle

Serves 6 · 25 min prep

Ingredients

• 1 1/2 cups lemon curd
• 8 ounces mascarpone cheese
• 1 1/2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon zest
• 12 ounces pound cake
• 2 cups fresh strawberries
• 1 1/2 cups fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar
• 3/4 cup crushed lemon shortbread or vanilla wafers
• 2 tablespoons fresh mint

Instructions

1. 1In a large bowl, beat mascarpone with lemon curd until smooth and loosened. In a second chilled bowl, whip heavy cream with powdered sugar, vanilla, and lemon zest to medium peaks.
2. 2Fold the whipped cream into the lemon-mascarpone mixture in two additions until light, cloudlike, and evenly lemony. Keep cold while you prep the fruit and cake.
3. 3Hull and slice the strawberries. Toss strawberries, blueberries, and raspberries gently with lemon juice and granulated sugar; let macerate 10 minutes until juices pool and berries gloss.
4. 4Cut the pound cake into 1-inch cubes. If the cake is very fresh and soft, toast cubes on a sheet pan at 350°F for 6 to 8 minutes until barely dry on the edges, then cool completely for better layering.
5. 5In a clear trifle bowl or large glass pitcher-style vessel, add a snug layer of cake cubes. Spoon on a third of the juicy berries and a generous layer of lemon cream.
6. 6Repeat layering cake, berries, and cream two more times, ending with a thick swirl of lemon cream on top so the colors show through the sides for that party-platter look.
7. 7Cover and refrigerate at least 2 hours or up to overnight so the cake softens into the citrus cream and berry syrup without turning mushy.
8. 8Just before serving, shower the top with crushed lemon shortbread, remaining whole berries, and torn mint. Scoop to the bottom so every serving gets cake, cream, and fruit—perfect make-ahead backyard dessert.