Berry Trifle

Ingredients

• 1 pint blueberries 
• 1.5 teaspoons cornstarch 
• 1  juice of lemon juiced
• 11 ounce lemon curd 
• 1  round cake store bought sliced
• 2 pint raspberries 
• 1 pint strawberries thick hulled cut into slices
• 0.3 cup sugar 
• 1 tablespoon sugar 
• 0.5 teaspoon vanilla extract 
• 1 quart whipping cream 

Equipment

• bowl
• sauce pan

Directions

1. Watch how to make this recipe.
2. Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
3. Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
4. In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks.
5. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
6. To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl.
7. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.