Lemon Berry Meringue Trifle

Desserts, Quick and Easy, Spring

This is the first ever trifle I’ve ever made! Some of you will probably be shocked, appalled, stunned. And the other half of you probably don’t know what a trifle is. Don’t worry, I will explain.

In my extensive trifle internet research I read that trifles are very much English. And they do very much remind me of an eton’s mess. But just on a grander, larger scale, which I am very into. Especially since we’re in the thick of spring, which means Easter, brunches and gatherings.

For this post, I teamed up with Pyrex and their new line of Pyrex Deep baking dishes. I love Pyrex so much and use their products daily. Their Deep line is extra special because it is up to 50% deeper – meaning you can fit even more pasta (for pasta bakes), a bigger roast (for Easter) and even more layers (for trifles).

I also love that they all come with super secure lids so you can take to your friends’ and families’ houses and you don’t have to worry about spillage.

I love all of their products; everything from their glass dishes for storing leftovers to measuring cups—they’re all amazing and affordable. These fit in well with the rest of my collection. 😃

This trifle is a deliciously colorful choice for Easter, and the best part about it is that it can be assembled a few hours before. Or just before. It also can be super streamlined. Meaning, you can buy the pound cake. Or buy the lemon curd. Of course, I provided recipes for both but feel free to store-buy both or one. Or make both!

Options! They are the best.

Lemon Berry Meringue Trifle

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5 from 1 vote
Berry trifle that consists of layers of delicious cubed pound cake, a fluffy lemon curd and topped with a meringue. 
CourseDessert
CuisineAmerican, English
Keywordberry recipe, berry trifle, spring recipes, spring trifle, trifle
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 20 minutes
Serving Size: 12
Calories: 350kcal

Ingredients

Pound Cake or Use Store-Bought:

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 cups unsalted butter, at room temperature
  • 1 1/4 cups white granulated sugar
  • 2 teaspoons vanilla extract or 1/2 teaspoon pure vanilla paste
  • 3 large eggs
  • 1/3 cup whole milk, at room temperature

Whipped Lemon Curd:

  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks (save the egg whites for the meringue topping, if using)
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1/3 cup fresh lemon juice
  • 1 cup heavy cream

Fruit:

  • 6 ounces strawberries, trimmed and sliced
  • 6 ounces raspberries

Meringue Topping (optional)

  • 4 large egg whites (2 egg whites used from above)
  • 1/2 cup white granulated sugar

Directions

To Make the Pound Cake:

  • Preheat oven to 300 degrees F. Grease an 8x4-inch loaf pan with cooking spray. I also like to line the bottom with parchment, leaving some strips up the sides for easy removal. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.  
  • To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and vanilla extract; beat for about 3 minutes, until pale in color. Mix in the eggs one at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for about 1 minute, until light and fluffy.  
  • Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared loaf pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.  

To Make the Curd: 

  • In the stainless steel bowl (note: you’ll use this bowl as a makeshift double boiler later) of your stand up mixer, add the softened butter, sugar and vanilla extract and beat until light and fluffy, about 2 minutes. 
  • Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be! 
  • Fill a medium size saucepan with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the head when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.
  • I ran the curd through a sieve into a chilled bowl just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week. 
  • When you’re ready to use the curd, add the heavy cream to a bowl. Whisk aggressively until medium peaks form, about 5 minutes. You can also use an electric hand mixer or stand-up mixer. Gently fold the whipped cream into the lemon curd until completely cohesive. Set aside. 

To Make the Meringue:

  • This topping is absolutely optional and the entire trifle will taste delicious without it, but if you want extra credit, make it! Add the egg whites to the bowl of a stand-up mixer with the whisk attachment. Beat on high until foamy, about 2 minutes. While the mixer is running, pour in the sugar and beat for an additional 3 minutes, until stiff peaks form. 

To Assemble the Trifle:

  • Cube up the pound cake into 2x2-inch square pieces. Obviously this size can vary and you can totally eyeball it. I think this size for easy eating. 
  • Add a few handfuls of the pound cake cubes to the bottom of your Pyrex 8”x 8”x 2.7" Deep Baking Dish. Add a few handfuls of sliced strawberries and raspberries. I also placed some very large sliced strawberries up against the sides of the dish for visual purposes only.  
  • Add the curd on top of the fruit and pound cake, smoothing it into an even layer. Repeat the layering process once more, adding pound cake and fresh fruit. Add the whipped meringue to the top, smooth it out, creating swirls for effect. And then torch the top, making a nice toasted meringue. Serve to a crowd.  

Notes

To Make this Ahead of Time: I made this a day before and it went like this: 
Make the pound cake the day before and wrap it tightly in plastic wrap. 
Make the curd the day before and have it in the fridge. On the day of, you can assemble it by slicing up the strawberries, the pound cake and whipping the heavy cream and folding it into the lemon curd. Layer everything, put on the meringue top (if using) and torch it. 
To Cook the Meringue: I know that raw egg whites are not for everyone. There is an easy solution! Place the egg whites and sugar in a heat-proof bowl (stainless steel of glass). And nestle the bowl over a saucepan filled with a few inches of simmering water. Cook the egg white mixture until the sugar has dissolved and the mixture reads 160 F on an instant read thermometer. 
Then transfer it to a stand-up mixer or use an electric mixer and beat the egg white mixture until stiff and glossy peaks form. 

(This post is sponsored by Pyrex. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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20 Comments

  • Reply Lemon Berry Meringue Trifle – Site Title April 12, 2019 at 12:08 am

    […] (Read more…) […]

  • Reply Allison at Creative Sanctuary April 12, 2019 at 3:06 am

    Congratulations! Your trifle is beautiful! My mom occasionally made trifles in the late 80s or early 90s—I loved the fruit + pudding combo and the pretty trifle dish. I wonder if she still has it…

  • Reply Rebecca April 12, 2019 at 5:46 am

    Looks yummy. It would be yummy with whatever fruit is in season. I think the sugar amount is missing in the pound cake recipe!

  • Reply Lori Loeb April 12, 2019 at 7:42 am

    My husband is English so I make trifle frequently for family dinners. An alternate for the pound cake that is lighter in the spring and summer is angel cake. Very yummy.

  • Reply Rebecca Miller April 12, 2019 at 7:51 am

    Am I missing the sugar for the pound cake. I am very tired this morning but i think the amount is not there and i would really like to make this.

    • Adrianna Adarme
      Reply Adrianna Adarme April 12, 2019 at 1:25 pm

      Yes, something happened in the transfer of this recipe–but it’s there now! Thanks so much for catching it!

  • Reply Aimee April 12, 2019 at 8:34 am

    This looks so springy and delicious! Absolutely love lemon curd!

  • Reply Jolanta Londene April 12, 2019 at 9:38 am

    Can this be made ahead of time ? Can i make this a day ahead?

    • Adrianna Adarme
      Reply Adrianna Adarme April 12, 2019 at 1:18 pm

      Absolutely! I actually made this ahead of time. The day before, I baked the pound cake (wrapped it in plastic wrap), made the curd and then the next day, folded the curd with the heavy cream, cubed up the pound cake and assembled the whole thing.

      I actually recommend making the components a day ahead just to save some time!

  • Reply Ennn April 12, 2019 at 9:42 am

    Would love to make this! Thank you for sharing. Just double checking on the Pound Cake is there no eggs on it?
    Thank

    • Adrianna Adarme
      Reply Adrianna Adarme April 12, 2019 at 1:17 pm

      It’s fixed now. Definitely eggs. I think something got deleted in my transfer of the recipe 🙁 But all fixed now. Thank you for catching that!

  • Reply Natalia April 12, 2019 at 7:08 pm

    is the meringue made with uncooked egg whites? if i wanted to cook them over a double broiler how long should it be for? thanks adrianna!

    • Adrianna Adarme
      Reply Adrianna Adarme April 13, 2019 at 7:29 pm

      Hi Natalia, Yes, you can absolutely put the uncooked egg whites and sugar into double boiler (or a glass bowl set over a few inches of simmering water). And just cook it until the sugar has dissolved, about 3 minutes. I usually just press it with my fingers until I don’t feel the sugar granules. And then you can just put it in a bowl and beat the egg whites and sugar mixture until a meringue forms!

  • Reply Currently Crushing On. - Best Food & Cooking - Kitchenpedia.co April 13, 2019 at 3:55 am

    […] Prettiest lemon berry meringue trifle. […]

  • Reply L April 17, 2019 at 3:01 pm

    If using premade lemon curd how much should I use?

  • Reply erica t April 18, 2019 at 1:41 pm

    When do you add the sugar and vanilla extract to the lemon curd? Also, can you do a video on how to make this? My lemon curd was smooth but didn’t thicken.

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