Two things inspired my post today for Smiling Sally’s Blue Monday. First, Fourth of July celebrations are right around the corner and second there is abundance of fresh, reasonably priced berries in grocery stores right now. Oh, and there’s that other one….I love dessert. But you knew that :)
This dessert had its beginnings in a recipe posted by La Table De Nana for an easy-as-can-be lemon curd made in the microwave. You can find the recipe here. It truly could not be any easier or more delicious. You can have this ready in a matter of minutes. I fought the impulse to eat it with a spoon and made this red, white, and blue trifle instead.
This is perfect for a busy holiday dessert. I used a “store-bought” pound cake. It can also be made up to a day in advance. The flavors mix and mingle to form the perfect blend! I made individual trifles in wine glasses, but you could make a large one in a trifle bowl for a crowd.
Red, White, and Blue Trifle
Purchased pound cake
Strawberries, sweetened with a little sugar or sugar substitute
Heavy cream, whipped and sweetened
To make the simple syrup combine 1/2 cup sugar, 1/3 cup fresh lemon juice, and 1/4 cup water in a small sauce pan. Bring to a boil over medium heat stirring to dissolve sugar. Reduce heat to medium low and simmer one minute. Cover and chill.
To assemble the trifle cut the pound cake in cubes that suit your container. Drizzle with the simple syrup. Layer pound cake, lemon curd, strawberries, blueberries, and repeat. Top with whipped cream and garnish if desired. Cover and chill. How easy it that?
You can find more blue at Smiling Sally’s Blue Monday here. Thanks for dropping by! Don’t forget to say hello!