Lemon and Fresh Berry Trifle
by Thea Miller
We love trifles because they look so impressive and taste so yummy. This recipe would also make lovely individual parfaits.
1 Brennan’s Shortcake
8 ounces Mascarpone, at room temperature
3 cups heavy cream
½ teaspoon pure vanilla
¼ cup granulated sugar
1 jar Harrowgate Lemon Curd
1 tsp fresh grated lemon peel
3 cups fresh berries, sliced strawberries, raspberries, and blueberries.
Cut the shortcake into 1-inch cubes.
In a mixer, fitted with a whisk attachment, whisk the mascarpone cheese. Slowly add the heavy cream and whisk on high making sure the cream is incorporated into the cheese. Scrape down sides of bowl periodically. Whisk until mixture is thick and forms soft peaks. Add the vanilla and sugar, mix. Gently fold in the jar of Lemon Spread and lemon peel.
In a trifle bowl, measuring approximately 8 ½ inches high and 5 inches wide, layer one half of the cake cubes, one third of the lemon cream mixture, and one third of the berries. Repeat these layers and end with the last third of the lemon cream topped with the last of the berries.