We have been calling this “Loyalist Trifle” since trifle is really an English dessert. But what better way to say “Happy 4th of July!” for us Anglophiles than to make trifle—however nontraditional my recipe may be.
Note: I don’t own a traditional trifle dish, so I used a straight-sided glass bowl that is about the same size and volume. You may need to make adjustments to the recipe according to the size of your bowl.
Red, White and Blue Trifle
1/2 loaf pound cake, sliced (I used 2 leftover Rose Pound Cakes I had in my freezer)
1 double recipe Lemon Curd (about 1 cup)
8 oz. cream cheese, room temperature
1/2 cup powdered sugar
1 cup heavy cream
1 pint strawberries, sliced
1 pint fresh blueberries
To make the whipped cream:
Beat the cream cheese and powdered sugar. Add the heavy cream and continue beating until thick. Chill until ready to assemble trifle.
Layer in a trifle dish or large bowl–
Half the sliced pound cake–use smaller pieces to fill in the gaps
Half the lemon curd
One third of the blueberries and strawberries
Half the whipped cream mixture
Repeat with the remaining cake, lemon curd, another 1/3 of the berries, and whipped cream. Top with the remaining 1/3 strawberries and blueberries.
Let chill in the fridge until ready to serve.